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The Four

Michelle Cooks: Watermelon Salad

Summertime is almost over, but we still have one amazing weekend ahead of us to celebrate.

This weekend the Labor Day festivities will be in full swing and we are bringing you a recipe that is sure to be a crowd pleaser.

Michelle Dunaway brought us a Watermelon Salad.

Here is the recipe:

PREP: 15 mins

TOTAL: 15 mins

6 servings


  • 6 cups cubed watermelon, see notes
  • 1/2 cup fresh herbs, we like a combination of mint and parsley, plus more for garnish
  • 4 ounces feta cheese, cubed, we prefer sheep’s milk feta (about 1 cup)
  • 3 tablespoons sunflower seeds, toasted
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • Fresh ground black pepper, to taste



  1. To toast the sunflower seeds, add them to a dry skillet over medium-low heat. Cook, swirling and shaking the seeds around the pan until they smell fragrant and toasty, about 2 minutes.
  2. Add watermelon, chopped herbs, feta cheese, and toasted sunflower seeds to a large salad bowl.
  3. Drizzle the salad with red-wine vinegar and olive oil as well as a pinch of salt and fresh ground black pepper. Toss and serve with torn or small herb leaves on top or cover and refrigerate up to 2 days.


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