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Minty Watermelon Salad

My four year old twin grandchildren love to cook and create in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese and that's where this recipe began. It's ideal for neighborhood gatherings and picnics, or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 6 cups cubed watermelon
  • 1/2 cup thinly sliced fennel bulb
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons minced fresh mint
  • 2 tablespoons thinly sliced pickled onions
  • 1/2 teaspoon pepper


  • In a large bowl, combine all ingredients. Refrigerate, covered, at least 1 hour.
Nutrition Facts
3/4 cup: 45 calories, 1g fat (1g saturated fat), 2mg cholesterol, 65mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.

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Click stars to rate
Average Rating:
  • lynnwright
    Sep 5, 2019

    I was originally going to only give this recipe 3 stars because we didn't care for the fennel and pickled onions, but everyone loved the feta with the watermelon, so the second time I combined our taste choices between this recipe and that of Minty Watermelon-Cucumber salad and replaced the fennel and pickled onions with english cucumber and sliced green onion and still put in the feta cheese. It was a huge hit! Now it's the favorite of family and friends.

  • cjados
    May 20, 2018

    had similar as a grocery store sample, awesome but my watermelon was too juicy