Feta Watermelon Salad

Makes 1 serving


For Vinaigrette: 

  • 2 tablespoons Champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and ground pepper to taste 

For Salad:

  • 1 cup (9 ounces) seedless watermelon, chilled and cut into bite-size pieces 
  • 2 ounces (2 cups) watercress leaves, washed and dried
  • 2 ounces feta cheese, cut in chunks
  • 1/2 ounce (1 slice) red onion, thinly sliced (optional)
  • 1/2 teaspoon poppy seeds


Combine vinaigrette ingredients in small bowl; whisk to combine. In medium bowl, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate.

Top with feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.