Savory Watermelon, Two Ways. Part Two: Watermelon with Feta and Mint


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.

For a step-by-step, see my new YouTube post, and please subscribe to my new channel!


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.



Thanks for reading! Visit Part One of this post for a recipe for Watermelon Gazpacho.


Cookbook coming March 2021! Spicebox Kitchen, Hachette.

For information about my healthy cooking classes, please visit (and Like!) my Facebook page:  For those of you in the San Francisco Bay Area, we hope to be back in action in the Thrive Kitchen in a few months. In the meantime, I am trying to get a virtual platform for our classes, and will share more recipes on my new YouTube Channel— please subscribe!

You can also follow me on Twitter and Instagram @spiceboxtravels.





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