Watermelon Salad

Watermelon Salad

Juicy, red watermelons are the star attraction in this watermelon salad with salad greens, mint, pistachios, and feta cheese crumbles.  What a perfect way to welcome summer!

This simple vinaigrette of olive oil and flavored white balsamic is the same one I use on the Pear Date Salad and the Massaged Kale Salad with Fresh Cherries. Not only is it easy to make, it’s delicious too.

I highly recommend going to a boutique olive oil store near you and tasting various olive oils and balsamic vinegars. I’ve use these products in a bunch of recipes. While Venice Olive Oil is my favorite local boutique olive oil store, I’ve found other equally wonderful shops in our travels. Check out one in your neck of the woods.

If you are in Colorado Springs, Venice Olive Oil is located at 5214 N. Nevada Ave, Suite 130. Their phone number is (719) 632-5160.

Serves: 2

Active time:  10 minutes                 Total time:  10 minutes

Specialized One-Butt Kitchen Utensils

  • Any salad tongs will do, but these salad hands do a good job of evenly distributing the chunks of watermelon, nuts, and cheese in the salad.


  • Mixed salad greens for 2, about 3 handfuls
  • 1 ½ cup diced watermelon, cut into ⅓-inch cubes
  • ¼ cup shelled pistachios 
  • leaves from 2 springs of mint (probably 15 or 20 leaves), cut in ¼-inch slices
  • ¼-cup feta cheese crumbles
  • 2 tbsp olive oil
  • 2 tbsp white balsamic (my current favorite is cranberry pear balsamic from Venice Olive Oil)


Place the salad greens in a bowl. Add diced watermelon, pistachios, mint and feta cheese.

Add olive oil and while balsamic to a small jar. Close the lid and shake until blended. Pour the vinaigrette over the watermelon salad and toss until well blended.



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