Philacatessen | Watermelon Feta Salad

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In my ongoing quest to eat “in season,” I have begun to look at watermelon as more than just a picnic dessert.

As July progresses, local watermelons will ripen and burst into our markets, and for the next month or two will provide a juicy, healthy way to get our recommended dose of Vitamins A, B6, C, as well as lycopene, antioxidants and amino acids. At 92 percent water, they are also a good way to stay hydrated.

This salad offers a savory way to use summer’s bounty. With watermelon as the main ingredient, of course there is a sweetness to the dish, but the briny counterpoint provided by the feta and the zing of fresh mint bring a complex and refreshing mélange of flavors that complement most summer meals.


If you need to make this pareve, you can eliminate the feta and use a briny black olive in its place. Or sprinkle salted roasted pistachios over the salad in place of the feta.

Serves four generously

8 cups seedless watermelon cut in bite-sized cubes

⅔ cup crumbled feta cheese

⅓ cup fresh mint leaves, cut into ribbons

⅓ cup aged balsamic vinegar (the syrupy kind)

Salt and pepper to taste

  1. In a shallow bowl, toss the watermelon with the feta and mint.
  2. Drizzle the balsamic vinegar over the salad and sprinkle with salt and pepper.
  3. Toss and serve.

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