Watermelon and Feta Salad Revisited

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.

Let’s revisit salads

I thought it might be fun to revisit some of my salad recipes and make a list of them all in one place. Enjoy!

Tuna Quinoa Salad with Tomatoes and Basil

Tuna Quinoa Salad with Tomatoes and Basil

Driscoll’s Raspberry and Blueberry Kale Salad

Raspberry and Blueberry Kale Salad

David Rocco’s Panzanella

Recipe of the week: Beet salad

Beet Salad
Beet Salad

Shortcut: Greek Salad Dressing


Potato salad

Tuna Quinoa Salad with Tomatoes and Basil

Tuna Quinoa Salad with Tomatoes and Basil

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
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4
  • 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
  1. In a small saucepan combine quinoa and water
  2. Bring to a boil
  3. Reduce heat to low
  4. Cook covered approx. 10-15 minutes or until water has been absorbed
  5. Set quinoa aside to cool
  6. In a separate bowl, combine tuna, olive oil, lemon juice, salt and pepper
  7. Once quinoa is cool, add scallions, cucumber, parsley, basil and cherry tomatoes
  8. Mix the tuna mixture gently into the quinoa mixture
  9. Season with salt and pepper

** ICYMI I work at Sur la table Cooking School.

David Rocco’s Panzanella

Occasionally I change my focus from traditional Greek recipes to Italian ones. Here’s a classic example from one of my favorite Cooking Channel celebs: David Rocco’s Panzanella.
I made it with tomatoes and basil from my garden and an old loaf of multi-grain bread from the bakery. I promise you it is absolutely delicious.

8 slices cubed day old Tuscan-style or hearty bread (I used multi-grain bread)
10 sliced cherry tomatoes (as you can see I used more)
1 red onion (I used 4 thinly sliced scallions/spring onions)
1/2 cup extra-virgin olive oil (It might need a bit more depending on the bread)
3 tablespoons red wine vinegar
4 fresh basil leaves (I definitely used more)
Salt and freshly ground black pepper

Submerge the slices of bread in a bowl of water. Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and place into a large bowl.
Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture. Add the scallions, olive oil, and red wine vinegar to the bowl. Roll up and chiffonade/slice the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well. Let the salad rest in the refrigerator for a few hours for all the flavors to come together.
Kali Orexi! …or should I say Buon appetito! Enjoy!