ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Melon Salad with Feta and Mint

Summer Melon Salad with Feta and Mint
Jim Franco
Yield

Makes 6 to 8 servings

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.

Ingredients

  • 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

How to Make It

  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.