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Watermelon and Feta Salad with Verjus

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Author: Susan Pridmore


  • 1 small watermelon
  • 1/3 cup feta cheese I use feta cheese from sheep's milk
  • 1/8 cup 2 Tbsp mint leaves thinly slivered
  • 1/8 cup 2 Tbsp basil leaves thinly slivered
  • 1/8 cup 2 Tbsp pepitas (toasted pumpkin seeds)
  • 1/4 cup verjus
  • 2 Tbsp extra-virgin olive oil
  • Salt and pepper


  • Cut away the green and white rind layers from the watermelon, and slice into 1-inch cubes. Lay on a serving dish.
  • Cut the cheese into 1/2-inch pieces and spread over the watermelon pieces.
  • Sprinkle the mint and basil on top. When I use basil in my garden, I toss on some basil flowers too. Add the pepitas.
  • Combine the verjus and oil, and drizzle over the watermelon salad. Finish with a light pinch of salt and ground black pepper.
  • Let sit for 30 minutes before serving.


Calories: 188
Fat: 13.4 g (Saturated Fat: 3.9 g)
Sodium: 195.9 g
Potassium: 174 g
Carbs: 13.1 g
Protein: 5.4 g