watermelon and feta salad with mint

June 26, 2010

So, I’m in Baltimore! I wish that I had just eaten this salad but actually I ate it three days ago. Still. I made it and took pretty pictures of it and I still wanted to share something with you even though I am likely either in a conference room as you’re reading this orrrr eating crab cakes and lobster bisque and baking in the 96 degree swelt. Let’s imagine the latter please. Maybe minus the swelt and sweat. Happy thoughts.

I bought a watermelon the other day and then was really overwhelmed by how gigantic the fricking thing was. I mean, they don’t exactly come in petite, do they? Our fridge was already stuffed from grocery shopping when I made the great decision to cut the sucker up. After baking cookies. I don’t know what’s wrong with me, so please don’t ask. I think the heat is doing something mental to me.

Anyway, I found this recipe in my latest copy of Runner’s World of all places. Are any other runners out there suffering with this heat?? What is the deal?! I thought running when it got down to below zero would be rough. Nothing, friends is as rough as trying to run when it’s 93 outside. Bleugh.

Watermelon and Feta Salad with Mint
from Runner’s World


For the Salad:

  • 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

For the Lemon Olive Oil Dressing:

  • 1/4 teaspoon fine sea salt, or to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil or lemon oil


  1. Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.)
  2. Sprinkle one-quarter of the cheese, mint, and greens on the watermelon.
  3. Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more.
  4. Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.)

Serves four.

So, Runner’s World were bang on the money with this one. Refreshing. Sweet. Salty. Fragrant. Perfect post-running freshness. AND they had the kindness to tell me what kind of a punch it packs as well. In case you like to know these things: 270 calories, 21g carbs, 7g protein and 20g fat. I’ll have a plate of that, thanks.

What are you doing/did you do this weekend?

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