Recipe courtesy of Dean McDermott

Jalapeno-Infused Watermelon with Goat Cheese and Fresh Herbs

  • Level: Easy
  • Total: 45 min (includes steeping and cooling time)
  • Active: 25 min
  • Yield: 15 to 20 servings
  • Nutrition Info
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2 cups strawberry vinegar

4 jalapenos, seeded and roughly chopped

1 large or 2 medium seedless watermelons, peeled, cut into 1- to 2-inch cubes

8 ounces sheep and/or goat's milk feta cheese, cut into chunks

1/2 bunch fresh mint, roughly chopped

1/2 bunch fresh parsley, roughly chopped

Handful fresh basil, torn

Freshly ground black pepper, optional


  1. Heat the vinegar in a small saucepan and simmer over medium-low heat until thick, syrupy and reduced to about 1/2 cup, about 20 minutes. Watch carefully to make sure the vinegar doesn't burn. Set aside to cool.
  2. Bring 4 cups water and the jalapenos to a simmer. Remove from the heat and let steep for 15 minutes, then drain, let cool and pour over the watermelon in a bowl.
  3. Before serving, drain the watermelon on paper towels and move onto a platter. Drizzle the strawberry vinegar reduction over and add the feta cheese, mint, parsley and basil. Season with black pepper, if desired.