Watermelon, Feta & Mint Salad Recipe

A refreshing salad from Cooking from the Farmers' Market.


3/4 cup (3/4 oz.) fresh mint leaves
1 tbsp sugar
1 serrano chili, seeded and chopped
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
1 small seedless watermelon, about 3 lb., peeled, seeded, and cut into 1″ cubes
6 oz. feta cheese, crumbled into 1/4″ pieces


Step 1: Process 1/2 cup (1/2 oz.) of the mint leaves and the sugar in a food processor until well blended. Add the chili, vinegar and lime juice and process again. With the motor running, drizzle in the olive oil. Transfer the vinaigrette to a bowl and season with a pinch each of salt and pepper.

Step 2: Place the watermelon and cheese into individual bowls and drizzle the vinaigrette on each. Garnish with the remaining mint leaves and serve right away.

See more recipes from Tasha de Serio and Jodi Liano.

Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).