Emily Cooks the Web: Watermelon and Feta Salad

Whenever my husband and I attend dinner at someone else’s house, we always try to bring something. I wasn’t quite sure what our friends were making for dinner on a Monday evening, but wanted to contribute, so I began poking around on the internet. That’s when I found an incredible video of a man cutting a watermelon in a way I’d never seen before.

Watermelon alone just doesn’t cut it for me, and I recently tried a sprinkle of salt on my slice of the juicy fruit. As a child, I hated the combination of sweet and salty, but as an adult my tastes have certainly changed. I opened my fridge and looked at what else was available.

And I spotted it: feta cheese. Salty, crumbly feta cheese.

I know I’ve seen a recipe for watermelon and feta salad, I thought to myself. So after perusing the internet, I found a recipe for watermelon, feta, and mint salad and a recipe for an arugula salad with a honey-lemon vinaigrette. And so, I created a mixture of all of the recipes I reviewed, pulling ideas and flavors from each.

The salad turned out to be a hit. The only thing I would have done differently is toss the feta in right before serving. Here is my recipe:

Watermelon and Feta Salad with Herbs and a Lemon-Honey Drizzle

  1. Cut 1/2 of a small watermelon as shown in the YouTube video provided below. Place chunks in bowl.
  2. Thinly chop five leaves each of fresh mint and fresh basil. Toss with watermelon cubes.
  3. Vigorously whisk together 2 teaspoons olive oil, 1 teaspoon lemon juice, and 1 Tablespoon of honey. Drizzle over watermelon salad and toss gently.
  4. Crumble up feta cheese to measure 1/2 cup. Sprinkle over salad just before serving.


You’ve been cutting up watermelon wrong all this time:

VIA: https://www.youtube.com/watch?v=ul9dljQsC2o