One of my most popular blog posts on Kitoula’s Greek Food Journal is my quick and easy recipe for Watermelon and Feta Salad.
It’s a refreshing summer time classic and has just six simple ingredients:
- watermelon – cut in bite size pieces
- feta cheese – crumbled
- red onion – sliced thin
- mint leaves – small individual leaves or chiffonade
- lemon juice
- and honey.
Toss lightly in a bowl and serve.
For this watermelon and feta salad revisited blog post, I made a video!
And a big shout out to Lumen5 for the wonderful video editing application.
This is a recipe I adapted from Sur la table’s Tuna Tabbouleh with Tomato and Basil. I used quinoa instead of bulgur, left out the shredded carrot and used tuna packed in water instead of tuna packed in olive oil. Having tested their recipe at work**, I can vouch that both are delicious and very easy to make. I doubled the recipe in the photo above. It keeps nicely in the fridge and travels well for lunch or as a dish to bring to a pot-luck. Enjoy! And as always, let me know if you make it and if you liked it.
Tuna Quinoa Salad with Tomatoes and Basil
Recipe type: Salad
- 1 cup of Quinoa
- 2 cups of water
- 6 scallions, white portion only
- 1 cucumber, peeled and cut into ¼ inch dice
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped basil
- 1 cup cherry tomatoes halved
- 1 [6 oz] can of tuna
- 2 tablespoons EVOO
- 2 lemons juiced
- ¾ teaspoon salt
- freshly ground black pepper
- In a small saucepan combine quinoa and water
- Bring to a boil
- Reduce heat to low
- Cook covered approx. 10-15 minutes or until water has been absorbed
- Set quinoa aside to cool
- In a separate bowl, combine tuna, olive oil, lemon juice, salt and pepper
- Once quinoa is cool, add scallions, cucumber, parsley, basil and cherry tomatoes
- Mix the tuna mixture gently into the quinoa mixture
- Season with salt and pepper
** ICYMI I work at Sur la table Cooking School.