Watermelon Salad

Watermelon, Feta, And Mint Salad

In the last few years, this simple salad has become a summertime staple. Just remember; the better the ingredients, the better the results.


  • 3 pounds seedless watermelon, cut into 1 inch cubes
  • 1 tablespoon lemon juice, plus zest from ½ the lemon
  • 2 tablespoon olive oil, plus 1 tablespoon for drizzle
  • ¼ cup mint leaves, chopped
  • 4 ounces feta cheese, crumbled
  • Salt and pepper


  1. Put watermelon in large bowl. Add lemon juie, zest, oil and mint. Toss until evenly mixed. Season with salt and pepper to taste.
  2. Transfer salad to a serving dish and top with feta. Sprinkle remaining zest, olive oil and a few grinds of fresh pepper. Serves 4 – 6.

If you are lucky enough to possess some Taft Street 2016 Russian River Rose of Pinot Noir, you have yourself a feast. However, the Taft Street Chardonnay or Taft Street Sauvignon Blanc will not disappoint.

Scroll to Top