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Chopped Veggie Salad with Watermelon and Feta Cheese

Name: Chopped Veggie Salad with Watermelon and Feta Cheese
Cuisine: mediterranean
Ingredients: 1 pound Campari or plum tomatoes, diced, drained; 1 1/2 cups diced seeded watermelon; 1 large green bell pepper, seeded, cut into 1/3-inch cubes; 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes; 1/2 cup very thinly sliced radishes; 3 tablespoons olive oil, divided; 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided; 2 green onions, chopped, divided; 1/4 cup thinly sliced fresh mint leaves, divided; 1/2 cup plain Greek-style yogurt*; 1 teaspoon dried oregano; *A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Recipes sourced from Epicurious.com.

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