Miss A Columnist

Jennifer Rudolph loves to cook! She finds the kitchen to be a very inspiring and inviting place. Over the years, researching recipes has become one of her greatest indulgences and she has piles of marked cookbooks, torn magazines pages and bookmarked websites to prove it! She has found that writing is the perfect way for her to share and organize her evolving collection of recipes, both new and old.

Watermelon Feta Salad

Photo courtesy of http://outoftherabbithole.wordpress.com/

Photo courtesy of http://outoftherabbithole.wordpress.com/

Do you ever have those days that 5 ingredients are still too many, turning on the grill is too much of a process, and  thawing something out even seems out of the question?  I have those days a lot during the summer months, but still have a family to feed so I have recently been expanding my recipe collection of summer salads and sides to help make those days a little less painful.  I have seen a lot of interesting varieties of watermelon based salads and salsas and that I would like to try, but none as effortless as this one.  This salad made of watermelon and feta cheese is refreshing, light, and on the table as fast as you can mix it together.   You can even make it in advance and but I advise keeping it chilled until ready to serve.  For a more interesting presentation, try skewering the watermelon and feta chunks and then sprinkle with chopped mint.

Watermelon Feta Salad

Yield: Serves 6-8


6 cups cubed watermelon

3/4  cup feta cheese

Black pepper

Chopped mint for garnish (2-3 Tablespoons)

Balsamic vinegar- just a splash (this is optional)


1. In a large bowl combine watermelon, feta, and black pepper. Stir until ingredients are well combined. Add garnish of mint and a splash of balsamic vinegar if you desire.

2. Serve chilled.


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