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Watermelon and California Feta Salad

Watermelon and California Feta Salad

Yields 4 Servings

  • 1/4 cup olive oil
  • 2 tablespoons fresh mint leaves julienned (finely sliced)
  • 4 teaspoons champagne vinegar
  • 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
  • 3/4 cup each red and green seedless grapes, halved
  • 1 cup crumbled California Feta cheese (about 5 ounces)
  • 1/4 cup pine nuts, toasted
  • Mint sprig, for garnish
  1. In large bowl whisk together oil, mint leaves and vinegar; set aside.
  2. With a sharp knife cut around edge of watermelon to within 1/2 inch of rind. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use. Scoop out each quadrant of watermelon and cut flesh into 3/4-inch cubes.
  3. Place in bowl with vinaigrette, watermelon flesh, grapes and feta; toss gently. Use watermelon shell for serving and if necessary, slice off a sliver of its bottom so it sits level. Spoon watermelon mixture into shell and sprinkle with nuts. Garnish with mint sprig. Serve immediately.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,