Watermelon, Feta, and Pickled Grapes Recipe

Watermelon, Feta, and Pickled Grapes Recipe
Staff Writer
Watermelon, Feta and Pickled Grapes
Watermelon, Feta and Pickled Grapes

This dish is the perfect accompaniment to summer BBQ’s or a poolside snack as created by chef Mark Goldberg.


For the pickled grapes:

Bring everything but the grapes to a boil in a nonreactive pot. Pour the hot liquid over grapes. Cool at room temperature and then refrigerate. It's best after 8-10 hours and will hold for up to a week.

For the salad:

Gently mix watermelon, feta, fennel, grapes and herbs with a couple spoonfuls of the grape pickle liquid and a few tablespoons of olive oil. Season with sea salt and cracked black pepper. 


Calories per serving:

387 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 16g 24%
  • Carbs 55g 18%
  • Saturated 7g 33%
  • Fiber 2g 10%
  • Sugars 51g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Cholesterol 33mg 11%
  • Sodium 585mg 24%
  • Calcium 232mg 23%
  • Magnesium 35mg 9%
  • Potassium 341mg 10%
  • Iron 1mg 8%
  • Zinc 1mg 10%
  • Phosphorus 180mg 26%
  • Vitamin A 83µg 9%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 29µg 36%
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