An easy watermelon salad that also uses herbs from the culinary garden. It’s one of several recipes provided by Abby Reich from ChopChop magazine during her cooking demonstration on June 23, 2016.


3 cups cubed seedless watermelon
1   large orange, peeled, sectioned, and diced
1⁄2 cup crumbled feta cheese
2 tablespoons chopped fresh mint, basil, or parsley leaves
Pinch salt and black pepper

Put everything in the bowl and toss. Serve right away or cover and refrigerate up to 2 hours.

Republished with permission from ChopChop: The Fun Cooking Magazine for Families, a nonprofit quarterly magazine available in English and Spanish. For more recipes, visit