Watermelon season meets happy hour in this no-cook summer salad. Juicy watermelon, salty feta, torn mint, and a drizzle of cannabis-infused olive oil come together in about ten minutes flat — no oven, no stove, no stress. It’s the kind of dish that looks fancy enough for a backyard cookout but is secretly the easiest thing you’ll make all week.
Ingredients
- 4 cups seedless watermelon, cubed and chilled
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, torn
- 1/4 small red onion, very thinly sliced (optional)
- 2 tablespoons cannabis-infused olive oil (canna-oil)
- 1 tablespoon balsamic glaze
- Flaky sea salt and cracked black pepper, to taste
Instructions
- Chill the watermelon for at least an hour before serving — cold fruit makes this salad taste extra refreshing.
- Arrange the cubed watermelon on a large platter or shallow bowl.
- Scatter the crumbled feta, torn mint, and red onion (if using) evenly over the top.
- In a small bowl, whisk the canna-oil with the balsamic glaze until combined, then drizzle evenly across the entire salad so every serving gets roughly the same amount.
- Finish with a pinch of flaky sea salt and cracked pepper. Serve immediately, family-style.
Dosing & Safety Note
This recipe is for adults 21+ only, where legal under local law. Because the canna-oil is drizzled (not baked or fully mixed in), potency can vary from bite to bite — toss gently right before serving if you want a more even distribution. Always start low and go slow: try a small portion, then wait at least 30–90 minutes before having more, since edibles take longer to kick in than smoking or vaping. Using a canna-oil tested at roughly 5mg THC per teaspoon, this recipe (2 tablespoons of oil across 6 servings) works out to approximately 5mg THC per serving as a general guide — always confirm actual potency based on your own infusion. Store leftovers clearly labeled, in a sealed container, well out of reach of children and pets. This post is for informational and entertainment purposes only and makes no medical claims.
Key Takeaways
- A no-cook, 10-minute infused summer salad — no oven or stovetop needed.
- Makes about 6 servings at roughly 5mg THC per serving, based on a canna-oil tested at 5mg THC per teaspoon.
- Best served immediately after drizzling for the freshest texture.
- Start low, go slow, and always label and store away from kids and pets.
Frequently Asked Questions
Can I make this salad ahead of time?
You can cube the watermelon and prep the other ingredients a few hours ahead, but wait to add the canna-oil drizzle until just before serving so the potency stays as evenly distributed as possible and the salad doesn’t get watery.
What if I don’t have cannabis-infused olive oil?
You can substitute a measured dose of cannabis tincture stirred into regular olive oil, or use a store-bought infused oil with a known, labeled potency. Avoid guessing potency with homemade infusions you haven’t tested.
How long does infused watermelon feta salad last in the fridge?
It’s best enjoyed the day it’s made. If you have leftovers, store them in a sealed, clearly labeled container in the fridge for up to a day — the watermelon will release liquid over time.
Is this recipe vegetarian?
Yes, this infused watermelon feta salad is vegetarian. Traditional feta is made with rennet, so check the label if you need a vegetarian-certified version.
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