Feta, Watermelon, and Mint Salad


  • ¼ watermelon (rind removed, cut into 1” cubes)
  • 2 navel oranges (peel & pith cut off, flesh cut into small sections)
  • ½ shallot (finely minced)
  • 1 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Feta cheese (crumbled)
  • 10 fresh mint leaves (thinly sliced)
  • ½ Cup peanuts ( toasted and roughly chopped)
  • Salt and freshly ground black pepper (to taste.)


  • Prepare your cut fruit and set aside.
  • Place the minced shallot in a small bowl with the champagne vinegar, Dijon mustard, honey
  • Extra virgin olive oil
  • Allow to rest for 15 minutes.
  • Toss the fruit in this shallot vinaigrette
  • Evenly distribute the freshly-sliced mint in the fruit as well.
  • Season gently with salt
  • Add freshly-ground black pepper to taste.
  • Serve the fruit in bowls, topped with crumbled feta, toasted peanuts, and a drizzle of Extra Virgin Olive Oil.
Skip to content