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Under the Apron Strings: Watermelon Feta Salad

What could be better on a hot summer day than a juicy watermelon served on a bed of fresh greens and splashed with a zippy vinegar?

This all brings to mind the sweet memory of sitting on the porch and holding a nice slice of watermelon with seeds. Back in the day, a watermelon seed-spitting contest was a must. My brother Ritchie was usually the winner.

The questions linger: salt or no salt, before eating and do you eat watermelon with a knife and fork or just your mouth? Everyone weighs in with a different preference, but I say salt and knife! Alton’s family celebrated watermelon during storms. His father would gather the children around on a stormy night and with the first clap of thunder, they would crack open a watermelon and eat away.

No one was ever afraid of a storm.


1 medium seedless watermelon

1/2 cup feta cheese, crumbled

1/4 cup white or regular balsamic vinegar 3 cups arugula

3 cups spinach de-stemmed

  • Split the watermelon in half, width-wise. Slice halves into 2- to 2 1/2-inch slices.

  • With a 2-inch round biscuit or cookie cutter, cut out rounds (or 2-inch shapes).

  • Make a bed of arugula and spinach leaves on individual plates or a serving tray.

  • Add watermelon rounds, then sprinkle with feta.

  • Drizzle balsamic on top.

  • Serve immediately.


You can find recipes just like this in Servin’ Up Summer available for purchase here. It’s my newest collection of recipes. Servin’ Up Summer includes my favorite summer dishes, cocktails, and desserts. It’s a taste of summer in the South on every page. Available now for only $29.95.

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