An il Fustino recipe

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Author: Leslie (The Accidental Chef) Thomas

Serves 8-10 as side dish. Best eaten same day.

Serves: 10

Greek Watermelon Salad


12 cups, seedless watermelon (medium-large) - 1" cubes
3/4 cup, red onion - thinly sliced
1/2 cup, packed down, mint leaves - roughly chopped (just before assembly)
6 ounces (weight), crumbled feta cheese
1/4 cup, il Fustino Aged Balsamic


  1. Once all ingredients are sliced/chopped, toss them together in very large bowl with crumbled cheese.
  2. Drizzle balsamic over top & toss well. Serve immediately.

When cutting melon, put cubes in salad spinner to catch extra liquid, then refrigerate until salad ready to assemble. Put the extra liquid in a drink!