• ½ small seedless watermelon
  • ½ yellow crimson watermelon
  • 1 bunch of fresh organic mint
  • 2 ounces pistachios, shelled and toasted
  • 4 ounces sheep’s milk feta


  • ½ cup walnut oil
  • ½ pint fresh raspberries
  • 3 tablespoons champagne vinegar
  • 1 tablespoon demerara sugar
  • 1 tablespoon dijon mustard
  • 2 tablespoon organic raspberry preserve
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon black sesame seeds
  • Lime juice


  1. Cut watermelon, yellow crimson watermelon, and feta into triangle slices. Remove melon rinds. Set aside.
  2. Wash mint and remove stems.
  3. Place dressing ingredients into Vitamix or blender.
  4. Layer feta and melon slices on rectangular platter.
  5. Garnish with mint leaves and pistachios.
  6. Drizzle dressing and enjoy!

Makes: 10 servings
Total Time: 15 minutes

recipe_blumbergAbout the Chef

Chef: Edwin Blumberg
Family: Wife – Adrienne; Sons – Sam and Myles; Mini Goldendoodle – Gwynnie
Community: Carmel Valley
Hobbies & Interests: Food, wine, soccer, and my dog Gwynnie
Favorite Local Activity: Long walks through our nature reserves
About the Recipe: A simple, healthy organic salad that is perfect for warm summer days.
About the Chef: A Zambian native, I graduated from the London School of Economics in addition to being a classically trained chef. I also completed hotel school in Lucerne, Switzerland. I have 40 years of food experience including designing, consulting, and building restaurants all over the world. After leaving London, I established a hospitality consulting company based out of Toronto, Canada. I have worked in Hong Kong, London, Toronto, Jamaica, and the U.S. After arriving in San Diego in 1992, I was involved in numerous food ventures and opened Blumberg’s Delicatessen. I’m the current owner of Edwin Blumberg Catering at SDJA and a partner in Shalom Catering. I continue to consult for restaurants. Coming this summer is the Herb’N Donuts Food Truck, a new concept of redefining the donut.

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