Watermelon Salad with Mint and Feta

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Nothing says summer like ice cold watermelon. Watermelon is high in Lycopene, a nutrient usually associated with tomatoes. But unlike tomatoes watermelons do not have to be cooked to release this heart healthy nutrient. Cup for cup watermelon has 40% more antioxidants than tomatoes. To read more about the health benefits of watermelon click here.

This is The Organic Kitchen’s take on a traditional watermelon/mint/feta salad which is usually dressed with a white rice vinegar. I find that dressing a little strong and acidic so I opt for the smoother, creamier white balsamic from Prelibato. ( Found at speciality stores or click to have it delivered to your door)


And then add just a pinch of my favorite Chef’s salt. (Can be found at speciality stores or click to have it delivered to your door)


The Recipe: Watermelon Salad with Mint and Feta

You will need: White Balsamic and Sea salt

Watermelon Salad with Mint and Feta
Prep time
Total time
A refreshing, light summer salad.
Recipe type: Summer Salad
Cuisine: American
Serves: 4
  • 4 cups watermelon, cubed or use a melon baller
  • ½ cup mint, chopped
  • ½ cup Feta cheese, the creamier the better!
  • Sea salt
  • White Balsamic lightly drizzled over melon (approx. ½ cup)
  1. Use a melon baller or cut watermelon into cubes. Sprinkle with desired amount of crumbled feta, and chopped mint. Drizzle lightly with white balsamic, sprinkle lightly with sea salt, toss and serve.


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Appetizer, gluten free


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