Watermelon, Feta And Mint Salad With Balsamic Vinagrette – a delicious recipe with watermelon, feta cheese, mint, olive oil, balsamic vinegar, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table.
2
Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all.
3
To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.
249
kcal
Calories
24
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 seedless watermelon, small and ripe, 4 ounces feta cheese (or more to taste), 1 cup of fresh mint, 1/4 cup olive oil, and more.
Yes, Watermelon, Feta And Mint Salad With Balsamic Vinagrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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