Watermelon and Feta Salad


Serves: 4


  • 3 tbsp. (45ml) fresh lemon juice
  • 3 tbsp. (45ml) vegetable oil
  • ¼ cup (60g) chopped fresh flat-leaf parsley
  • 1 tsp. (5g) dried oregano
  • 1 tsp. (5g) Kosher salt
  • ½ tsp. (3g) ground cumin
  • ½ tsp. (3g) freshly cracked pepper
  • 4 boneless, skinless chicken breasts (around 120g each)
  • 1½ cups (360g) diced seedless watermelon
  • ¾ cup (180g) diced cucumber
  • ¼ cup (60g) coarsely chopped pitted Kalamata olives
  • ¼ cup (60g) diced red onion
  • ¼ cup (60g) crumbled feta cheese


  • Whisk lemon juice, vegetable oil, parsley, oregano, salt, pepper and cumin in a shallow dish; reserve 2 tablespoons on the side for the salad.
  • Add chicken to marinade, cover and chill for 30 minutes.
  • Remove chicken from marinade and BBQ over medium heat for around 6 minutes per side
  • In a large bowl toss the watermelon, cucumber, olives, and red onion with the reserved marinade.
  • Sprinkle the salad with feta cheese and serve along side the grilled chicken

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