Chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze. Fresh textures combine with a sweet and salty contrast that can be served for lunch, a side at dinner, or a perfect mid-afternoon snack. Beat the heat with this cool summer salad that’s as delicious as it is fun. You can double this to make a big bowl for a crowd, or cut it in half if you want to serve two.


  • Divide the watermelon and cucumbers equally
    between 4 plates or in one large serving bowl
  • Top with olives, feta and mint
  • Drizzle the balsamic glaze over everything when
    ready to serve



  • 4 cups chilled seedless watermelon, diced large
  • 1 medium chilled English cucumber, peeled and diced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup (1 oz) crumbled feta
  • 1 tablespoon fresh mint (or basil) leaves, thinly sliced
  • 3 tbsp balsamic glaze