edible communities
July 29, 2014


Halve the watermelon. Scoop out the flesh, cut into bite-sized cubes, and return about 1/4 of the cubes to each of the 2 watermelon "bowls" you created.

Mix the vinegar, lemon juice, and yogurt in a small bowl. Whisk in the olive oil to emulsify. Add pepper and feta.

Top each bowl of melon with 1/4 of the dressing, then add another 1/4 of the watermelon to each bowl. Top with remaining dressing, and garnish with mint.


  • 1 baby watermelon (about the size of a cantaloupe)
  • 1 Tbsp (15mL) balsamic vinegar
  • 1 Tbsp (15mL) lemon juice
  • 3 Tbsp (45mL) plain yogurt, not low fat
  • 2 Tbsp (30mL) olive oil
  • freshly ground black pepper to taste
  • 2.5 oz (75g) goat feta
  • 1/4 cup (60mL) fresh mint leaves, chopped fine, plus a few extra intact leaves for garnish
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