For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine.
For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios.
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