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Refreshing Watermelon Blueberry Mint and Crumbled Feta Salad with Pistachios

I like to combine various flavors from salty to sweet to spicy. In this refreshing summer salad, there is a little something for everyone. Try it at your next family gathering with a sweet white wine, or some old fashioned Ginger Ale.

Refreshing Watermelon Summer Salad

Eight Servings


Ten cups fresh seedless or seeded watermelon cut into one inch squares

1/4 cup extra virgin olive oil

Two Tablespoons fine iodized salt or Kosher salt

One teaspoon Lousisiana hot sauce (optional)

1/2 teaspoon ground white, black or pink pepper corns

Juice of one large lemon carefully seeded

One cup julienned or minced fresh mint leaves or basil leaves

11/2 cups blueberries or red seedless grapes

1/2 cup shelled pistaccio nuts (optional)


1) Wash, slice and carefully pat dry your watermelon squares with a clean cloth and place in a non reactive bowl.

2) In a small non reactive bowl mix the extra virgin olive oil, lemon juice, salt and pepper and hot sauce if using. Whisk to combine before pouring, cover and set to the side.

3) Wash and pat dry your blueberries or grapes. If using grapes, slice in half if desired for smaller pieces and to absorb some of the flavors. Gently scatter over the top of the watermelon.

4) Look over the pistaccios and rinse then pat dry. Sprinkle over the top.

5) Pour over the lemon oil dressing and scatter the top with the julienned mint (wash beforehand).

6) Mix gently to combine all elements.

Garnish with some whole mint leaves, or some edible flowers. Serve with a festive summer main course.

World Cuisine Today June 23, 2018 All Rights Reserved