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Watermelon and Cucumber Salad

Watermelon and Cucumber Salad
with Feta and Almonds
By Chef Jeremy Reinicke
Serves 8
½ small Watermelon, 1 inch cubes
European Cucumber, quartered the long way and sliced
10 oz Mixed Greens
Red Wine Vinegar
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Red Onion, sliced and grilled
¼ cup Almonds, chopped
¼ cup Feta Cheese
¼ cup Mint, sliced thin
Place watermelon and Cucumber together in a medium mixing bowl and mixed greens in a separate bowl. Toss both bowls with 3-4 shakes of the vinegar, a 2-3 second drizzle of Olive Oil, three finger pinch of salt and a few shakes of black pepper. Taste and adjust the seasoning to suit your preference.
Plate or platter the mixed greens with the watermelon/cucumber mixture in the center. Top with the onion, almonds, feta and mint.
*** Put a seasonal twist on this recipe simply by replacing the watermelon with roasted red or golden beets and the mint with tarragon.