Watermelon and Feta Salad with Mint

This recipe is from Kari Heron Morrison over at Chef and Steward! If you like it, please consider subscribing to the blog or following on Instagram @ChefandSteward.


  • 2 cups cubed Watermelon
  • 1 cup thickly sliced Cucumbers
  • ¼ cup crumbled Feta Cheese
  • Juice of ½ a lemon
  • 1 tablespoon olive oil
  • A generous pinch of Sea Salt
  • Freshly Cracked Pepper
  • 1 teaspoons dried mint
  • Chopped Fresh Mint for garnish (optional)


In a bowl put in your watermelon, cucumbers, and feta and gently mix together.

Pull out a jar and add lemon juice, olive oil, sea salt, pepper, and dried mint. Seal the jar with the lid and shake vigorously until dressing emulsifies. It should look a little thicker and slightly cloudy.

Drizzle dressing onto salad, toss, and top with fresh mint.

This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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