Chopped Veggie Salad with Watermelon and Feta Cheese

242491

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3 inch cubes
1 pound Campari or plum tomatoes, diced, drained
1 teaspoon dried oregano
1/2 cup plain Greek style yogurt*
1/2 cup very thinly sliced radishes
1/2 large English hothouse cucumber, seeded, cut into 1/3 inch cubes
1/4 cup thinly sliced fresh mint leaves, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
3 tablespoons olive oil, divided

Recipe Preparation

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