Inspired by this BHG Watermelon Salad, I decided to make an appetizer version perfect for an outdoor summer gathering. Just stack cubes of feta and watermelon on a toothpick with a leaf of fresh mint! Simple, refreshing and delicious. Summer in a bite!
Try to cut the feta and watermelon cubes the same size:
You can mix up the order of the 3 items however you like! However, for thin toothpicks I prefer to put the feta on the bottom as I think it keeps the items from falling off the tooth pick. This could also be served as a salad skewer by putting about 3 watermelon cubes, 3 feta cubes and mint leaves on a longer kebab stick.
I served them at a party recently and they were a hit:
The recipe for these watermelon bites was based on the ingredients in this Watermelon Salad. Happy summer entertaining!
Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
Hello, and happy Spring from The Forest Feast! Since I have more citrus than I know what to do with these days, inspired by this Fresh Citrus Salad, I thought I’d try something different by broiling the fruit. A couple minutes in the oven adds a nice smoky, caramelized flavor that is great with the cheese and mint. This is an easy dish to make ahead if you’re hosting a dinner party. Enjoy!
Broiled Citrus Salad with Feta and Mint
- 3 oranges
- 1 grapefruit
- 1/4 cup crumbled feta cheese
- 3 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon coarse sea salt
1. Peel the citrus and slice into rounds. Leave the white pith- it helps keep the citrus in tact when cooking. Lay out citrus rounds on an oiled baking sheet.
2. Broil the citrus on high for approximately 5 minutes. Depending on your oven, this could be quicker or slower, so watch it closely every 30 seconds. Take it out when the edges of the fruit is just slightly tinged dark brown.
3. Let the fruit cool 5 minutes then move each citrus round with a spatula to a platter. Sprinkle with the feta, mint, olive oil and salt. Serve immediately or at room temperature.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
Hi it’s Beth again. It seems that every year between Thanksgiving and Christmas, my schedule gets jam-packed and I barely have time eat dinner. And since the weather has finally reached bone-chilling temps, I find myself craving soup, stew, chili…anything I can throw into a slow cooker for a warm, satisfying meal. So I was delighted when I came across this recipe for Mediterranean Kale & Cannelini Stew with Farro. Not just because it’s a healthy option, but also because I’ve been meaning to try cooking with kale. And farro is supposed to be the hottest grain on the scene since quinoa.
While I didn’t have any farro on hand, my regular grocery store had it stocked in their health food section. They even had kamut, another ancient grain that you could use in the recipe, but I opted for farro. Kale was also readily available, and pretty cheap! Since I’m a kale newbie, I double checked how to prepare kale before using it in the recipe.
The most surprising part of this stew was how easy it was to throw together. The bag of farro said to let it soak for 8 hours. Since I’m normally not one to adhere strictly to directions, I let it soak for about an hour, drained it, and threw it in with my chopped veggies and totally delicious fire-roasted tomatoes (Did you guys know about fire-roasted tomatoes?! They are amazing and come canned and should be put in everything as far as I’m concerned.) But anyway, the farro still turned out great, despite the fact that I didn’t soak it for a day. And after de-stemming my kale, I ripped it into small pieces and threw it into my stew with the lemon juice, and let the stew simmer another hour.
As for the final dish? Seriously tasty and filling. I even forgot it was a vegetarian stew thanks to the hearty beans and kale. I would also recommend not skimping on the fresh basil and feta. I know basil can get spendy this time of year, but it’s definitely worth it because it was totally delicious and fresh as a topper and played off of the lemon juice and salty kale. So splurge on the basil, I say. It was so good, in fact, that’s I’m actually looking forward to freezing it so I can heat it up later whenever I need a quick and tasty dinner. Oh and don’t forget to serve it with crusty dippable bread! Because everything tastes better with a thick slice of crusty bread. Get the recipe here.