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Watermelon & English Cucumber Salad

Summer Picnic Treat. Watermelon is the quintessential summer fruit so of course it had to be included in this menu for a cool and crisp summer salad, but watermelon with a twist.
Recipe chef is Susan at West Hill House B&B in Warren, Vermont
Recipe courtesy of West Hill House B&B
Prep Time : 20 minutes
Cook Time : None
Yield : 6 servings
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  • • 1T apple cider vinegar
  • • 1/4 c. olive oil
  • • 1 sm clove garlic, minced
  • • 1/2 large watermelon
  • • 1 English cucumber
  • • 1 cup feta cheese
  • • 5-6 sprigs of mint, save some whole leaves for garnish and finely chop the remainder
  • • 1/4t. salt
  • • a few grinds of fresh pepper

Mix the first three ingredients together in a small bowl and set aside to allow the flavors to blend.

Cut the watermelon in half width-wise then cut slices about 1" thick. Remove rind and cut into bite-sized chunks. (If you wish to serve the salad in a melon bowl, cut the melon either width-wise or length-wise and remove melon flesh with a melon baller. Scrape out remainder of the flesh with a large spoon then turn over the “bowl” and trim a small piece off the underside of the rind so the “bowl” sits flat.)

The skin on an English cucumber is edible so wash the cuke and trim the ends off. Cut the cuke into bite- sized chunks.

Place the melon, cuke, feta cheese, and chopped mint in the serving vessel, sprinkle with salt and a few grinds of fresh pepper. Pour the dressing over the salad and gently toss.

Place whole mint leaves on top and either serve immediately or cover and refrigerate until serving. It is not a good idea to make this too far in advance of serving as watermelon tends to loose a lot of juice as it sits