Watermelon, Feta & Mint Salad

eat, salads

Here in LA thus far, we’ve welcomed fall with football and unseasonably warm 80 degree-and-sunny weather. Current predicament: basking in an endless summer vs. diving face first into pumpkin-spice-everything. Consider this my disclaimer for a short era of seasonally-confused recipes.

This one in particular is shamelessly summer-forward because this was me T-27hrs ago:


Quick knife-skills + melons trick for those who are terrified by the sight of giant melons in the grocery store due to thoughts of life with nine fingers: 

  • Turn the melon on its long side and lop off both ends. Now it has a flat end. No runaway melon. 
  • Start from the top and saw downward with the knife along the edge of the rind. Rotate. Repeat.
  • Chop, cube, dice, slice, etc.
  • Ta Da! Peeled melon. 10 fingers intact

PS: Works on pineapples too.

Now for the recipe.

Watermelon, Mint & Feta Salad

Prep Time: 15mins, Makes: 2 entree-sized salads



  • 2 c cubed and seeded or seedless(about 1″) watermelon
  • 1 c cubed cucumber
  • 1/4 c loosely packed fresh mint leaves (approx, 4 sprigs)
  • 1/4 c crumbled feta
  • 2-3 c fresh spinach
  • juice of 1 lime
  • olive oil
  • balsamic vinegar
  • pinch of sea salt
  • optional drizzle of honey (highly recommended)

  • Cube your watermelon and cucumber.
  • Finely chop the mint.*
  • Roughly chop the spinach, and toss this plus your chopped ingredients in a large salad bowl.
  • Crumble feta over the top, drizzle with olive oil, balsamic, and lime juice. Season with sea salt to taste.
  • Serve with optional drizzle of honey, and pretend that summer will never end.

*Tip: scrunch the mint into a little ball for more efficient chopping. This tip applies to all herbs and has significantly changed my life. 

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