Watermelon Oat Salad

Combine oats and water in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Transfer oats to a ﬁne mesh strainer and rinse with cold water. Place strainer on top of a bowl and refrigerate for 5 to 10 minutes to strain and cool oats completely.
Combine the shallots, olive oil, and vinegar in a small bowl and mix.
Place the watermelon, strawberries, arugula, basil and cooled oats in a large mixing bowl. Drizzle with shallot mixture and gently toss. Divide among 3 bowls and top with feta cheese, and salt and pepper, to taste.

Banner Image:

WatermelonOatSalad_Quaker.jpg

Grain:

Oats [1]

Ingredients:

1 cup steel-cut oats

3 cups water

½ shallot, sliced into thin rings

2 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

3 cups diced seedless watermelon, chopped into 1-inch cubes

1 ½ cups fresh strawberries, quartered

3 cups fresh arugula

1 cup basil, roughly chopped

½ cup feta cheese, crumbled

Salt and pepper, to taste

Active time:

15 minutes

Yield:

3 servings

Nutrition:

Calories: 430, Total Fat: 18g, Saturated Fat: 6g, Sodium: 240mg, Carbohydrate: 57g, Total Sugar: 17g, Added Sugar 0g, Fiber: 8g, Protein: 13g

Author:

Recipe and photo courtesy of Sam Stephens and Quaker [2].

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Affordable

Course:

Salads

Meal:

Dinner

Dietary choice:

Vegetarian

Rating:

Description:

This salad shows oﬀ the versatility of oats, and pairs them with the combination of watermelon, feta and basil, turning this dish into an instant summertime favorite.

Serving Size:

1/3 recipe