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Watermelon Feta Salad with Fresh Mint

(recipe, Marissa Lippert)

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    1. 2 cups seedless watermelon chunks
    2. ⅓ cup chopped Kalamata or Greek black olives
    3. ½ cup Greek or Bulgarian feta cheese
    4. 2 to 3 Tbsp. fresh mint, shredded
    5. 4 cups arugula, rinsed (if desired)
    1. 2 Tbsp. extra-virgin olive oil
    2. 3 Tbsp. balsamic vinegar
    3. Salt and freshly ground black pepper to taste


    1. Toss the watermelon, olives, cheese, and mint together in a medium mixing bowl. Divide and arrange on beds of arugula, if desired, or directly on plates.
    2. Combine vinaigrette ingredients in a small bowl or a lidded jar; whisk or shake. Drizzle salads with the balsamic vinaigrette and serve.


    Read more about summertime produce in Marissa Lippert's "Summer produce, rich in nutrients."