Watermelon Salad

From Avery & her Mom Annamae Kiser.

Serves 4.


  • 1 pound Campari or plum tomatoes, diced, drained
  • 1½ cups diced seeded watermelon
  • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
  • ½ large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • ½ cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
  • 2 onions, chopped, divided
  • ¼ cup thinly sliced fresh mint leaves, divided
  • ½ cup plain Greek-style yogurt*
  • 1 teaspoon dried oregano


  1. Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Ingredient tip: Campar