Mary Ann McGovern’s Watermelon, Fennel, Feta and Seasonal Greens with Vinaigrette Dressing



  • 6 cups fresh, washed and dried seasonal greens
  • 1 cup thinly sliced fennel
  • 16 thin slices of watermelon
  • 1 cup feta, in 1/2 inch chunks (preferably French feta)
  • Minced mint


  • 1 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1t sugar
  • Whisk all together


Toss greens with all but 1/2 cup vinaigrette (reserve). On 8 plates place dressed greens, top with 2 watermelon slices and thinly sliced fennel. Divide feta chucks equally on each plate. With a teaspoon, drizzle reserved dressing on each plate. Sprinkle a pinch of minced mint on each salad.

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