Watermelon salad from In the Kitchen

In the Kitchen: Watermelon salad

(KLTV) - WATERMELON SALAD (vegetarian, gluten free)

Serves: 6
Prep Time: 25 minutes


  • Red Wine Vinaigrette (recipe below)
  • One small seedless watermelon, cut into 1 inch chunks (about 5 cups), chilled
  • 1/4 pound feta cheese, crumbled (1 cup)
  • 3/4 cup pitted kalamata olives, coarsely chopped (optional)
  • 1/2 red onion, cut into 1/4-inch dice
  • 1/2 cup coarsely chopped mint leaves
  • Cracked black pepper


  • 1/4 cup red wine
  • 1/2 cup red wine vinegar
  • 1/2 cup salad oil
  • A generous pinch of dried oregano
  • 2 tablespoons granulated sugar, salt, and pepper to taste

Place all the vinaigrette ingredients into a blender. Process until emulsified. Pour vinaigrette into a large bowl. Add the watermelon, feta, olives and onion and toss gently.

Garnish with the mint and fresh cracked pepper. Serve in baked crepe shells or lettuce leaves.

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