Summer Melon Salad with Feta and Mint

<p>Summer Melon Salad with Feta and Mint</p>
Jim Franco

This sweet and savory salad is a natural combination if you grew up eating salt on ice-cold watermelon. Made with watermelon, tomatoes, and feta cheese, this summertime-perfect salad is also delicious on a bed of prosciutto or capicola.

Makes 6 to 8 servings


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4 cups cubed or balled watermelon or muskmelon
1 pint cherry, grape, or pear tomatoes, cut in half
4 ounces cubed feta cheese (about 1/2 cup)
1 bunch watercress, stems removed, washed and drained (about 2 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh mint
Sea salt, to taste
Freshly ground pepper, to taste


Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.

Created date

January 2007