Watermelon and Feta Cheese Salad


3 tbs extra virgin olive oil
juice of 1/2 lemon
1 tsp wine vinegar
sprinkling of fresh thyme
pinch ground cumin
4 large slices of  seedless watermelon, chilled (about 1 pound)
1 frisee of lettuce, core removed
1/4 lb feta cheese, cut into bite sized pieces
handful of toasted pumpkin seeds
handful of sunflower seeds
10 black olives
kosher salt and black pepper to taste


  • Add the olive oil, lemon juice and vinegar to a bowl and whisk until well combined. Add the thyme, ground cumin, salt and pepper to taste and whisk again. Set aside.
  • Remove the rind from the watermelon and cut into triangular shaped chunks.
  • Put the frisee leaves in a bowl and pour some of the dressing over and toss.
  • Arrange the leaves on a serving dish or individual plates and add the watermelon, feta cheese, pumpkin seeds, sunflower seeds and black olives.
  • Drizzle a little more dressing over as well as a dash of  kosher salt.




15 min


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