Watermelon and Feta Salsa

Watermelon and Feta Salsa at This Mama Cooks! On a Diet - thismamacooks.com

While I’m busy setting up my new home in the Athens, Georgia area, my friend Holly Clegg has written up a wonderful post on one of my favorite salad combinations for summer – watermelon, feta and mint.

You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Mint – the taste of summer

If you don’t have mint growing outside, you should. Green thumb or not, mint is about the easiest thing to grow – in fact it’s hard to kill! It can run rampant though, so a good idea to keep it from taking over your garden is to grow it in pots. The fragrant herb comes in many varieties, but the most widely used kitchen herb is spearmint, as it has a milder mint flavor better suited for cooking and garnishing. Peppermint is another popular, yet stronger mint flavoring used in anything from chewing gum to toothpaste.

To me, mint is the taste of summer, and I love to use it in as many dishes as possible. When it is fresh and in season it is hard to beat, especially since it is straight from my yard! I love to go right outside, and pick it to add to yummy recipes. Watermelon Feta Salsa is one of my favorites and always a winner. Finally something scrumptious to do with that leftover watermelon! Pair with toasted whole-wheat pita triangles and you have a delicious, nutritious sweet and savory snack or even serve as a summer salad.

Spicy Advice: Try the red pepper seasoned rice vinegar for a little extra zing. Raid a salad bar for fresh Kalamata olives as it makes a difference!


  • 4 cups chopped watermelon
  • 1/2 cup chopped red onion
  • 1/3 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped Kalamata olives
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons olive oil
  • 1/4 cup chopped fresh mint


  1. In small bowl mix together all ingredients. Serve.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Servings: 16 servings
  • Serving size: 1/4 cup
  • Calories: 29
  • Calories from Fat: 1
  • Total Fat: 36%
  • Saturated fat: 0g
  • Unsaturated fat: 1g
  • Sodium: 98mg
  • Total Carbohydrates: 4g
  • Sugar: 3g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 1mg

Dietary Exchanges: 1/2 fruit

Photo and recipe courtesy of Holly Clegg.

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