Photo by: Jim Franco

Summer Melon Salad with Feta and Mint

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.

  • Yield: Makes 6 to 8 servings


  • 4 cups cubed or balled watermelon or muskmelon
  • 1 none pint cherry, grape, or pear tomatoes, cut in half
  • 4 ounces cubed feta cheese (about 1/2 cup)
  • 1 none 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
  • none Sea salt, to taste
  • none 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.


Go to Full Version of

Summer Melon Salad with Feta and Mint Recipe