Minty Watermelon & Feta Salad

This blog has become a labor of love. Often when my culinary creativity is feeling a bit squelched, I remind myself that I created 4plates as a personal outlet. Sunday I woke up and it was Father’s Day. I woke up to an empty house. My husband left early that morning on a business trip and my daughter was with her dad. I lingered in bed with my beloved Sophie Bubbles, listening to all 22 pounds of her snore like a full-sized man and thought, what cooking inspiration can I share this week? I know for many of you out there with kids, a quiet day at home sounds like a dream. For me, I missed my dad who passed away long ago and I missed my family. Am I allowed to say I’m grateful for my Cavalier, or would I sound too much like one of those weird cat ladies? Sophie is my constant companion, always by my side. Sometimes under my feet, a little too close, offering too many licks, but just look at that face – her kisses are hard to refuse.

I was recently told by someone that they love my blog, but found it odd that I didn’t post a photo of myself or my name anywhere on the site. Good point! I never even noticed, but since I am the constant photog around here, I’ve now realized that photos of me are pretty scarce. Here’s a picture of me, Nancy Jacobson with Sophie Bubbles in Central Park, NYC. Given the context of this post, I thought it was àpropos that I post a picture of me with my furry friend. I will work on another photo of myself for the blog someday soon.

It’s summertime! Warm weather and sunshine. I think a refreshing recipe using watermelon is in order. If you’re in need of a fast salad to throw together for a picnic or BBQ, this is a must. You can pull this together in mere minutes and everyone will love you for it.



  • 1/2 mini-watermelon, cubed
  • 1 cup kalamata olives
  • 1 cup crumbled feta cheese
  • 1/4 red onion, thinly sliced (use as much or as little as you like)
  • 1/2 cup loose packed fresh mint leaves, torn
  • 2 tbsp fresh lemon juice (about one lemon)
  • 2 tbsp olive oil
  • 1 tsp honey
  • Kosher salt and pepper to taste

Place the cubed watermelon, olives, feta and sliced onions in a large bowl. Whisk together the lemon juice, olive oil and honey. Pour over the watermelon, season with salt and pepper to taste. Sprinkle in the torn mint leaves, give a final toss and serve immediately.

* I purchased one of those cute mini-watermelons for this salad. I only used half. I suspect that a 1/4 of a regular watermelon would yield the same amount. You can’t really mess up this salad.


2 Comments to “Minty Watermelon & Feta Salad”

  1. I had a slight variation on this at a recent graduation party and OMG – it was to die for! I am going to try your version next weekend! I’ll let you know (and will share the other recipe with you too!). You are going to be my “go to” site for my meal assignments for our summer shore house family gatherings! Love you!

    • I’d love to know what the other recipe did differently. If you’re doing for a party you’d probably want to double it. I’ll be posting those amazing cookies next. You can make them for your dessert assignment at the shore. Love you too!

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