Watermelon and California Feta Salad

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Watermelon and California Feta Salad

Watermelon and California Feta Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: No cooking required Source: California Milk Advisory Board
Food Groups: Dairy, Fruits
Holiday: July 4th
Main Ingredient: Egg & Cheese, Fruit
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Kids Love It, Kids Can Help Make It , Make Ahead , Vegetarian

Take advantage of summer's produce by using watermelon in this salad.


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


In large bowl whisk together oil, mint leaves and vinegar; set aside.
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.
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.

Nutrient Information
Calories: 472
Total Fat: 28 g
Saturated Fat: 8 g
Polyunsaturated Fat: 4.4 g
Monounsaturated Fat:
Sodium: 432 mg
Carbohydrates: 47 g
Protein: 8 g
Fiber: 3 g
Vitamin A: 1415 IU
Vitamin C: 25 mg
Calcium: 217 mg
Iron: 4.9 mg

Cook's Notes:

Use light feta cheese, less olive oil and pine nuts to reduce the fat and calories in this delicious summer salad.