"Sweet, salty, refreshing—summer on a plate."
The Story
This salad is proof that the best recipes are often the simplest. Sweet watermelon, salty Persian feta, fresh mint, and a drizzle of balsamic glaze. That's it. No fuss, no complexity, just pure summer refreshment.
The key is quality ingredients. Use ripe, sweet watermelon—preferably seedless for ease. Persian feta (or Bulgarian) is creamier and less salty than Greek, making it perfect for this dish. Fresh mint adds brightness, and the balsamic glaze ties everything together with a touch of acidity and sweetness.
Perfect for BBQs, picnics, or as a palate cleanser between heavier courses. This is the kind of salad that makes people ask for the recipe, then laugh when you tell them how simple it is.
Wine Pairing
Provence Rosé — Crisp, dry, with notes of strawberry and citrus. The minerality complements the feta, and the refreshing nature mirrors the watermelon. Perfect for warm afternoons.
Ingredients
- 800g seedless watermelon, cut into cubes
- 200g Persian feta, crumbled
- 1 cup fresh mint leaves, torn
- 3 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Cracked black pepper
- Optional: toasted pine nuts
Method
- Cut watermelon into bite-sized cubes (about 3cm). Remove any seeds if necessary. Arrange on a large serving platter.
- Crumble Persian feta over the watermelon, distributing evenly.
- Tear fresh mint leaves and scatter over the salad. If using pine nuts, toast them lightly in a dry pan until golden and sprinkle over.
- Drizzle with balsamic glaze and extra virgin olive oil. Finish with a few cracks of black pepper.
- Serve immediately, or chill for 10 minutes if you prefer it extra cold. Don't let it sit too long—the watermelon will release water and dilute the flavours.
- This salad is best enjoyed fresh, ideally outside, with good company and a glass of something cold.
