I remember the first time I tried a watermelon salad. It was at a summer barbecue, and honestly, I was a bit skeptical. Watermelon in a salad? It seemed odd, until I tasted it. The sweetness of the watermelon, the saltiness of the feta, and the crunch of the cucumbers – it was a revelation. I’ve been experimenting with variations ever since, and this Watermelon & Quinoa Salad with Black Olives and Feta is one of my favorites. It's a vibrant mix of flavors and textures that just screams summer. Plus, its super easy to put together, making it perfect for those hot days when you don't feel like spending hours in the kitchen. Now, you might be thinking, 'Quinoa in a watermelon salad?'. Trust me on this one. The quinoa adds a nutty flavor and a hearty texture that makes it a complete meal. It's also packed with protein and fiber, so you can feel good about what you're eating.
What makes this salad sing is the combination of sweet, salty, and savory. The watermelon is juicy and refreshing, the feta is tangy and creamy, and the black olives add a briny depth. The red onion gives it a bit of a bite, while the cucumber keeps it cool and crisp. And that simple lemon vinaigrette? It ties everything together beautifully. This salad is not just delicious; it's also incredibly versatile. You can serve it as a light lunch, a side dish at a barbecue, or even as a refreshing snack on a hot day. One time I even packed it for a picnic up in the mountains – my friends couldnt get enough of it. The best part? Its naturally gluten-free and can easily be made dairy-free by omitting the feta or using a vegan alternative. So, whether you're looking for a healthy meal or a crowd-pleasing dish, this Watermelon & Quinoa Salad is a winner.
Required Equipments
- Large Bowl
- Whisk
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring Spoons
Watermelon and Quinoa Salad with Black Olives and Feta: Frequently Asked Questions
Watermelon and Quinoa Salad with Black Olives and Feta
This Watermelon & Quinoa Salad with Black Olives and Feta is a refreshing and flavorful dish that perfectly balances sweet, salty, and savory elements. Packed with protein, fiber, and essential nutrients, its an ideal choice for a light lunch, side dish, or summer barbecue.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold water for about 2-3 minutes. This step removes saponin, a natural coating that can give it a bitter taste. Don’t skip this step!
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool completely. You can spread it on a baking sheet to cool it faster.
- Prep the Watermelon: While the quinoa is cooking, cut the watermelon into bite-sized cubes. Remove any seeds as you go. Place the watermelon in a large bowl.
- Dice the Cucumber: Wash the cucumber thoroughly. Dice the cucumber into small, uniform pieces and add them to the bowl with the watermelon. Uniformity ensures an even distribution of flavors.
- Slice the Red Onion: Thinly slice the red onion. If you find the onion too strong, soak the slices in cold water for 10 minutes, then drain and pat dry. This will mellow out the flavor. Add the red onion to the bowl.
- Halve the Black Olives: Drain the black olives and cut them in half. Add them to the bowl. If you're using pitted olives, this step is easier. Make sure to use good quality olives for the best taste.
- Crumble the Feta: Crumble the feta cheese and add it to the bowl. Use a good quality feta that crumbles easily. If you're using a block of feta in brine, drain it well before crumbling.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and black pepper. Taste and adjust the seasoning as needed. Add a pinch of red pepper flakes for a little kick, if you like.
- Combine Ingredients: Add the cooled quinoa to the bowl with the watermelon, cucumber, red onion, black olives, and feta cheese.
- Dress the Salad: Pour the dressing over the salad and gently toss to combine. Be careful not to overmix, as the watermelon can get mushy. Make sure all the ingredients are evenly coated with the dressing.
- Garnish and Serve: Garnish with fresh mint leaves, if desired. Serve immediately or chill for later. This salad is best served fresh, but can be stored in the refrigerator for a couple of days.
📝 Notes
- For a dairy-free version, omit the feta cheese or use a vegan alternative.
- If you find red onion too strong, soak the slices in cold water for 10 minutes before adding to the salad.
- Add a pinch of red pepper flakes to the dressing for a little heat.
🍎 Nutrition
Calories: 320 kcal
Protein: 10g
Fat: 16g
Carbohydrates: 40g
Fiber: 5g
Calcium: 150mg
