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Chef Jane’s Watermelon Salad

June 27, 2013

Just in time for the rush of 4th of July barbecues, we caught up with Chef Jane (and author of Fresh, Happy, Tasty) for a recipe that’s sure to make your hostess very happy. Multiply this made for 2 dish depending on the number of guests and show up with this summery salad!

Middle Eastern Watermelon Salad

Makes 2 servings

This salad is so vibrant and inviting when it’s plated. You won’t expect the orange citrus flavor, but it works so well with the watermelon. With the extra bite and crunch of salty feta and toasted sesame seeds, this is a salad you’ll keep going back to.


2 tablespoons white sesame seeds

1/4 watermelon, large dice

1/2 cup crumbled feta cheese

Heaped cup of pomegranate seeds

A small handful of mint leaves, torn

A small handful of cilantro leaves, torn

Juice from 1/2 orange

Extra virgin olive oil

Freshly ground black pepper


In a small skillet, toast the sesame seeds over low heat until golden, stirring frequently, for about 3 minutes. Set aside.

Arrange the watermelon and feta on a flat plate. Sprinkle the pomegranate seeds, sesame seeds, mint, and cilantro over the top.

When you’re ready to serve, squeeze the juice of half an orange over the salad and  drizzle it with olive oil. Finish with some cracked black pepper and serve!


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