Watermelon Salad With Mint and Cilantro

Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.

Watermelon Salad With Mint

Makes four servings
Prep time: 20 minutes


  • 2 cups cubed watermelon
  • 1 cup halved cherry tomatoes
  • 2 tbs. chopped mint leaves
  • 2 tbs. chopped cilantro
  • 2 tbs. freshly squeezed lime juice
  • 1 tsp. lime zest
  • 1 tbs. extra-virgin olive oil
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. sea salt or fleur de sel
  • ¼ cup crumbled feta cheese
  • 1 tbs. pumpkin seeds, toasted


Combine watermelon, tomatoes, mint, cilantro, lime juice and zest, olive oil, and black pepper in a bowl, and toss lightly with a fork. Stir in salt just before serving, and top with feta and pumpkin seeds.

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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