• 1 lb. local grape tomatoes, cut in half
  • 1 ½ cups local watermelon, seeded and diced
  • 1 large local green bell pepper, seeded and cut into 1/3" cubes
  • ½ large local English cucumber, seeded and cut into 1/3" cubes
  • ½ cup local radishes, very thinly sliced
  • 2 Tbsp. olive oil, divided
  • 10 oz. feta cheese, broken into small cubes, divided
  • 2 large green onions, chopped and divided
  • ¼ cup fresh mint leaves, thinly sliced
  • ½ cup Greek-style yogurt, plain
  • 1 tsp. dried oregano


1. Toss first five ingredients and two tablespoons of olive oil in a large bowl.

2. Add half each of the feta cheese, green onions, and mint.

3. Mix the remaining half of the feta cheese, green onions, mint, and olive in a food processor. Add the Greek yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin).

4. Season dressing with salt and pepper; mix into salad. 

Recipe courtesy of the chefs at University of Massachusetts Dartmouth as part of our Farm to Campus Recipe Series