A Word From The Cook

“I grew up with a southern mom who always salted her watermelon. Feta tossed with Watermelon and Mint is a refreshing twist to the sweet & salt flavors I remember!”


Prep Time:

15 Minutes


6 People


  • 5 Cups of bite-sized watermelon pieces
  • 6 Ounces Feta cheese
  • 1/2 Cup fresh sliced mint
  • 1/3 Cup Extra Virgin Olive Oil to taste
  • 1/8 Cup High quality balsamic vinegar to taste (white or black balsamic can be used)
  • Salt and pepper to taste (personally I think the feta gives it all the salt you need, and I don't think pepper works on this salad......but it's completely up to you!
  1. Step 1 – Cut Watermelon
    1. Cut the juicy red meat of your watermelon into bite-sized pieces. I like to cut the fruit into small triangles (as shown).
    2. Place watermelon pieces into a medium sized mixing bowl.
  2. Step 2 – Slice Mint & Crumble Feta Cheese
    1. Rince and pat dry the mint leave, then stack them on top of each other (or roll them up together like a cigar) and slice them into thin tendrils.
    2. Crumble feta cheese over melon.
  3. Step 3 – Dress, Toss, & Serve
    1. Generously drizzle about a third of a cup of Extra Virgin Olive Oil over the melon and cheese.
    2. Drizzle balsamic over as well.
    3. (feel free to add or subtract the oil and vinegar, depending on your taste.)
    4. Gently toss, to coat the watermelon and cheese.
    5. Sprinkle with mint and serve.