Watermelon, Feta and Almond Salad

Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds.

  • Total Time:
  • Servings: 6
KEY: Fruits

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  • 1/2 cup raw almonds (3 ounces)
  • 1/2 small seedless watermelon (4 1/2 pounds), flesh cut into 1-inch pieces (8 cups)
  • Salt
  • 1/2 pound Greek feta cheese, broken into 1/2-inch pieces (1 cup)

How to make this recipe

  1. Preheat the oven to 375°. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Let cool.

  2. Mound the watermelon in a large bowl and season with salt. Top with the cheese and toasted almonds and serve.

Contributed By Photo CHRISTINA HOLMES Published September 2015

1041544 recipes/watermelon-feta-and-almond-salad 2015-08-13T16:05:10+00:00 Scott Conant salads|lunch|6|fast|vegetarian|spring|summer|gluten-free september-2015 recipes,watermelon-feta-and-almond-salad 1041544

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