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Debbie's Watermelon Feta Salad

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  • 1 Medium to Large Seedless Watermelon
  • 1 English Cucumber, Quartered & Diced
  • 1 Red Onion, Diced
  • 1 (8 ounce) Package Crumbled Feta Cheese
  • 15-20 Basil Leaves, Chiffonade


Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.

Add cucumber, onion, Feta and basil leaves and mix gently.

Serve immediately or chill. Best served either day of preparation or next day.

How To Cut Chiffonade: A chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

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