Watermelon Herb Feta Summer Salad


I like watermelon. No two ways about it. And when the warm weather arrives and summer is around the corner, I find myself drawn to the cool, juicy, sweet fruit and start experimenting with ways to serve it. Last year I was all over scallop ceviche with minted watermelon and coconut foam (delicious!), but this year I’ve been whipping up a simpler version as a savoury side salad. It’s so easy to make and people love it.

Cut red seedless watermelon into 1″ cubes, chiffonade equal parts basil and mint (how much is up to you), sprinkle on some sea salt and freshly cracked pepper, add some crumbled goat feta cheese and drizzle the whole mess with the best olive oil you can find (I used Renato Fenochio available from Farmstead Wines).  That’s it! Melon, herb, S&P, feta and oil. Done! Serve chilled.

What’s your favourite quick summer salad secret?


3 Responses to “Watermelon Herb Feta Summer Salad”

  1. Posted on June 12th, 2009

    Sounds delish…will have to give it a try for sure, cause some of the best things are the simplest! Thanks

  2. Posted on June 13th, 2009

    Perfect timing! I was looking for a fresh recipe to accompany last night’s bbq dinner, and saw your post in my inbox. It did the trick beautifully. Great combination of flavours and textures. A keeper for sure. Thanks for posting it!

  3. Posted on June 13th, 2009

    I had this dish at The Tallest Poppy when I was visiting Winnipeg. They did a set menu brunch. Very yummy with cornbread and chive butter.

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