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Summer Recipe: The Watermelon Salad

1 seedless watermelon (chilled)
1/2 cup of extra virgin olive oil
3 limes (juiced)
1 1/2 tsp. salt
3/4 tsp. black pepper (fresh grind)
1 cup of mint leaves (freshly chopped)
1 1/2 cups of Feta cheese (crumbled, goat or sheep milk feta is best) 


  1. Cut rind from the watermelon, then chop it into 1 inch chunks. Place chunks in a colander to drain as you chop.
  2. In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
  3. Place the watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
  4. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
*The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect at the bottom of the salad bowl. This is normal and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon. 

Toscana Dining Philosophy

Cuisine, Art, Environment
Our passion and desire is to create a special dining experience in a welcoming place where friends meet and enjoy a shared culinary journey. We are committed to bringing fresh and modern flavors to our cuisine, expressing art through exquisite food presentation and supporting our environment by sourcing local, wild and sustainable food products. 

Farrm & Partners
At Toscana, we serve organic fruits and vegetables, USDA certified Angus Beef, certified seafood and cage free organic Jidori chicken. Current featured farms are DiStefano Dairy, Alta Dena Organic Dairy, Happy Egg Co., Muzzi Family Farms, Heluka Pork, Lava Lake Lamb, Sage Mountain Farms and Bautista Organic Farm.


Executive Chef Eric Wadlund