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  • Writer's pictureMarissa Bialecki

Watermelon Salad with Feta, Mint | Capital Chefs: Jaime Montes de Oca of Zentan (Part 2)

Some might say there’s nothing better than biting into a sweet, juicy wedge of watermelon in the summertime. So to take that watermelon to the next level, you’ll find chef Jaime Montes de Oca’s recipe for a watermelon salad with mint, feta and a black pepper vinaigrette after the jump. It’s incredibly easy to make, and the soy sauce and black pepper with the sweetness of the watermelon and saltiness of the feta make for a great and refreshing combination. You can make it an hour or so in advance, although this is not a salad that needs time to marinate. Enjoy it on a picnic or underneath the breeze of a fan on a hot summer’s day.

Jaime Montes de Oca’s Watermelon Salad with Feta, Mint and Black Pepper Vinaigrette

Ingredients: 16 oz large diced seedless watermelon 4 oz crumbled feta cheese 8 leaves of mint, torn

Black pepper vinaigrette 4 tablespoons (2 ounces) balsamic vinegar 4 tablespoons (2 ounces) soy sauce 4 tablespoons (2 ounces) olive oil 1 teaspoon black pepper (fresh ground) 1 tablespoon minced shallots 1 tablespoon minced jicama

Instructions: 1. Combine ingredients for the vinaigrette, whisk together and set aside. 2. Mix together watermelon, mint, and vinaigrette. Arrange on 4 plates and top with crumbled feta cheese.



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