Jim Franco
Recipe from MyRecipes

I grew up eating salt on ice-cold watermelon, so this sweet and savory salad seemed like a natural combination. It's also good on a bed of prosciutto or capicolla (smoked) ham. Prep: 15 minutes.


  • 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


  1. 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.
Sara Foster,
July 2005