Watermelon and Feta Salad


Many shapes, sizes and colors of watermelon can now be found at the Saratoga Farmers’ Market.  This quintessential summer fruit is refreshing, delicious and nutritious. It supplies a significant amount of lycopene, a carotenoid (like vitamin A) that supports a healthy immune system.

Pair the watermelon with feta cheese, another ingredient found at the Saratoga Farmers’ Market, and you’ll have a unique Watermelon and Feta Salad.

Watermelon, feta cheese and balsamic vinegar make a strange sounding food combination, but this recipe has become a summer picnic favorite.  Make it to bring with you to the Race Track on Travers’ Day, pack it along to one of our nearby parks, or enjoy it in your back yard.

If you have extra watermelon, freeze it. Since it’s 90 percent water, watermelon freezes well cubed or pureed and poured into ice cube trays. Use frozen watermelon in fruit smoothies or use the cubes to chill your summer drink.

Watermelon and Feta Salad

8 cups watermelon* cut in 3/4-inch cubes

7 ounces feta cheese*, crumbled

2 tablespoons diced fresh mint*

2 tablespoons balsamic vinegar glaze (see note below)

Toss the watermelon cubes, feta and mint together in a bowl. Drizzle with balsamic glaze.

Note: Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. To make your own gently simmer 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons.
Makes 8 servings.

Nutrition per serving:100 calories, 4 g fat, 2.5 g sat fat, 15 mg cholesterol, 240 mg sodium, 14 g carbohydrate, 2 g fiber, 5 g protein, 15% Daily Value vitamin A and C.

This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.