Watermelon with Feta and Mint, a Sultry Summer Salad



What is more cooling than sweet, cold watermelon? This salad is commonly eaten in the Mediterranean and parts of the Middle East, where the summers are sweltering.  is a revelation to those who have never tasted it. At first, the combination seems unlikely– salty feta with sweet watermelon? But one taste, and you’ll be convinced.  This salad is an example of the balance of contrasting flavors.  I use this recipe for a low-sodium cooking class I teach for patients with hypertension (high blood pressure).  Yes, another surprise– despite the saltiness of feta, this is a low-sodium dish because a little feta goes a long way.  Bring this to your next summer picnic or potluck, and be prepared for  compliments.  You don’t have to tell your guests how easy it is to make this or that it’s healthy, if you don’t want to.


Watermelon, Feta and Mint Salad

Serves: 12


1 small seedless watermelon (about 5 pounds)

¼ cup feta cheese (3-4 ounces)

a fistful of  fresh mint leaves (about ¼ cup)

1 Tbsp olive oil


1.  Cut watermelon into ½ inch cubes and place into a salad bowl.

2.  Crumble feta over the watermelon cubes.

3.  Separate mint leaves from stems and julienne finely (chiffonade).  Toss over the watermelon cubes.

4.  Drizzle olive oil over the watermelon salad and gently stir to combine.


Nutrition Facts


Servings: 12

Calories  75

Total Fat  2g

Saturated Fat  .5g

Cholesterol  0

Protein  1.5g

Sodium  37mg

Potassium  212mg

Total Carbohydrate  14g

Dietary Fiber  .75g

Sugar  11g



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2 responses

  1. Pingback: Thoughts on Doctors Cooking and Some Healthy Recipes– Read Me on Culinate | spicebox travels

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