Watermelon Salad

SERVING: 1 quart
TIME: 20 minutes
PRODUCTS: Mizkan Seasoned Rice Vinegar


1 small watermelon, seedless

1/8 cup Mizkan Seasoned Rice Vinegar

2 Tbsp. olive oil

12 mint leaves, chiffonade

1 tsp. salt

½ tsp. ground black pepper

½ cup feta cheese, crumbled


  1. Wash and peel the watermelon; dice into 1-inch cubes.
  2. Combine Mizkan Seasoned Rice Vinegar, olive oil, mint, salt, and black pepper into a mixing bowl.
  3. Fold in the watermelon and feta, ensuring to not break up the melon.
  4. Served chilled and strain juice if storing for later use.

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