Watermelon Salad with Mint and Feta

Watermelon Salad with Mint and Feta

Happy Father’s Day! Last Thursday I posted several burger options to complement your unique dad’s personality. Today I’ll be making my husband, Richard’s, favorite Turkey Burgers with Cracked Wheat and Spinach and serve them with a Patricia Well’s Watermelon and Feta Salad, found in the July issue of Runner’s World magazine. Richard will enjoy his Father’s Day lunch after a long run, so this healthy menu–all inspired from Runner’s World magazine–will insure he’s a happy dad!

Does the combination of watermelon and feta sound weird? Give it a try and see why the combination of watermelon, feta and mint is a classic. I made a similar Watermelon and Feta salad for a dinnerFeed blog last July. The primary differences are Patricia Wells tosses mixed baby greens in her salad and the acidity of the vinaigrette is lemony. I use thinly sliced red onion, instead of mixed greens, and my vinaigrette is a bit sweeter, enhanced with honey and a fruity vinegar.

Take your pick or create your own version to suit your, or your dad’s, palate. The olive oil adds a rich flavor but may easily be omitted in both watermelon salad recipes.

Adapted from Patricia Well’s Watermelon and Feta Salad, found in the June issue of Runner’s World magazine.

Recipe: Watermelon Salad with Mint and Feta


  • 2 pounds watermelon, rind removed
  • 1 cup Greek feta cheese, crumbled
  • 1 cup fresh mint leaves, cut into a chiffonade (thin strips) or left whole if small
  • 1 cup mixed baby greens
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil


  1. Cut the watermelon into large chunks. Evenly divide the melon onto four chilled dinner plates.
  2. Evenly divide and sprinkle feta, mint and greens on the watermelon.
  3. To make the dressing, whisk together lemon juice and olive oil. Season to taste with kosher salt, then drizzle over each salad.

Time: 15 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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