Watermelon, Mint and Feta Salad (Cooking Class on June 23rd & 30th 2018)


  • Half a watermelon 
  • 5 oz container of crumbled feta cheese 
  • A few mint leaves
  • 1/4 cup Arbequina Extra Virgin Olive Oil
  • 1/4 cup Watermelon White Balsamic Vinegar


  • Take watermelon half and cut into bite size chunks. 
  • Toss into a bowl with package of crumbled feta cheese.
  • Combine 1/4 cup Arbequina EVOO with 1/4 cup Watermelon balsamic in a decanter and shake vigorously. 
  • Drizzle vinaigrette over Watermelon Feta Salad.
  • Garnish with mint leaves as finishing touch.

Serve chilled or at room temperature and enjoy!

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