Baby Greens, Watermelon & Feta Salad

Baby Greens, Watermelon & Feta Salad

Jun 17, 2021Julie Ginsler

Kat’s Salad is perfect for summer.  I’m going to add blueberries and make a festive red, white and blue salad for our 4th of July Celebration.

For the vinaigrette:

  • 1 T. shallots, minced fine 
  • ¼ cup vomFASS  Star Blueberry Balsam Vinegar
  • ¼ cup orange juice
  • 3 TBLS vomFASS Honey Balsam Vinegar
  • ½ cup  vomFASS Agora Extra Virgin Olive Oil
  • Salt and pepper to taste

 For the salad:

  • 8 cups baby salad greens 
  • 3 cups red watermelon, rind removed, seeded, and cut into cubes 
  • 8 oz. feta cheese, crumbled 
  • ¾  cup fresh mint leaves, minced


  1. Whisk together the shallots, vinegars, salt and pepper.
  2. Slowly pour in the olive oil, whisking to form an emulsion.
  3. Taste for flavor and seasoning. Add a little olive oil if less tartness is desired.  Add a little honey if additional sweetness is desired.
  4. Place the greens, watermelon, feta and mint in a large bowl.
  5. Drizzle with enough vinaigrette to coat the greens lightly and toss well, but gently.

Recipe Notes:  Add 2 cups Carolina blueberries for a festive salad for your 4th of July celebration.

Submitted by

Kat Drew-vomFASS-Cary

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