Farm Report

Greek Watermelon Salad [Festival]



  • 4 cups seedless sweet watermelon, cut off the rind and cubed into half-inch chunks
  • 2 tablespoons rice vinegar
  • 1 teaspoon granulated white sugar
  • 1/2 cup chopped sweet yellow or red onion
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, minced
  • Sea salt, to taste
  • Fresh ground pepper


  1. Place cubed watermelon in medium bowl; set aside.
  2. In small bowl, whisk together the rice vinegar, sugar, onion, and salt and pepper. Slowly whisk in olive oil, taste for seasoning, and pour dressing over watermelon in bowl.
  3. Top with chopped mint and feta and toss everything together. Serve immediately or chill up to 1 hour in advance.


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