This summer salad of watermelon, mint, and feta is so easy and always a hit! I can’t take full credit as there are 100’s of versions out there. Eric, my fiancee, is the original one who found this recipe and has been making it faithfully for BBQ’s and parties every summer since. My version is modified slightly as I use goat cheese feta instead of regular feta as I find it more digestible. What are your favorite summer salads?


1 medium to large size watermelon

3 ounces goat’s milk feta or regular feta cheese

olive oil

unsweetened rice vinegar

pinch of black pepper

1 cup mint leaves


Cut 1/2 to 2/3 of your watermelon into bite sized cubes

Add in 1/4 cup of unsweetened rice vinegar and 1/4 cup of olive oil

Chop 1 cup mint leaves into mint chiffonades (aka ribbons). Tip: I do this by placing 4-5 leaves together and rolling into a mint roll then chop horizontally to create ribbons.

Add in chopped mint and pinch of black pepper to taste.

Cut feta cheese into cubes or use pre crumbled feta. Add into watermelon, olive oil, vinegar, and mint mixture. Mix around a bit.

Chill in fridge until ready to serve.

Watermelon, feta, mint, rice vinegar, olive oil. Not pictured, the pinch of black pepper.
Use a fresh watermelon, depending on size, you’ll need half or two thirds chopped.
Chop into bite size cubes.
Combine olive oil and rice vinegar then add to chopped watermelon.
Chiffonade 1 cup mint leaves-aka make ribbons and add to chopped watermelon with olive oil and vinegar.