Kicked-Up Watermelon Salad

This may seem a little unorthodox, but work with me for a sec … usually, people choose their drinks based on the food they’re going to have: white wine with light dishes, red wine with heartier meals … margaritas for Mexican food … beer for grilling … tropical cocktails for beachfare … martinis for whenever the hell one wants 😉 Am I right? Who’s with me? I’d high five you but you know that whole social distancing thing prevents it so here’s an elbow bump from afar for my fellow martini lovers.

Anyway, it’s a rare thing (I think) that people base their food on a drink BUT after having this wickedly delicious cocktail at a local bar, I decided why not make it into a dish that’s plateable, not just drinkable.

And yes, I know, watermelon salad is nothing new, but adding the jalapeno to this version makes it just that much more muchier. So why don’t you give it a try … drink optional 😉 


PREP TIME: 20 minutes | Chill 2-3 hours before serving

  • 1 watermelon, seedless cut into ½ inch chunks
  • 1 bunch of fresh mint, about ½ cup
  • 4 ounces plant-based feta cheese (try Violife)
  • 3-4 fresh jalapenos, sliced thin
  • Salt and pepper to taste

Combine everything, cover and chill for 2-3 hours. For the mint, I prefer it in bigger pieces so I tend to chop some and tear some. As for the jalapenos, I suppose you could use canned but fresh is better. Note, I like it served just under room temperature so I take it out of the fridge and let it sit for 30 minutes before serving, but hey, you do you. Oh, and here’s an idea … make a “gourmet” version by serving larger squares of watermelon, feta on top, drizzle with balsamic and add mint springs, a few jalapeno slices, salt and pepper. Enjoy!

On Being a Flexitarian

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