Watermelon & Feta Salad
The Story
Sweet watermelon, salty feta, fresh mint — this is summer on a plate. It's the kind of salad that makes people stop and say "wait, watermelon and cheese?" before they taste it and immediately get it. The combination is brilliant: juicy and refreshing meets creamy and savoury, with mint and lime tying it all together.
I first had this at a backyard barbecue on a scorching January afternoon. It was the only thing on the table that made sense in that heat. Now it's my go-to whenever the temperature climbs above thirty degrees. No cooking, minimal effort, maximum impact.
Make sure your watermelon is properly cold before serving. Chill it for a few hours or even overnight. A warm watermelon salad is a sad watermelon salad.
Ingredients
- 1/4 seedless watermelon (cut into bite-sized chunks)
- 200g Greek feta (crumbled into chunks)
- Large handful fresh mint leaves
- 1/2 red onion (thinly sliced)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon Aleppo pepper (or chilli flakes)
- Pinch of sea salt
Method
- Cut the watermelon into bite-sized chunks, discarding any seeds you come across. Pat them gently with paper towel to remove excess moisture.
- If your red onion is particularly strong, soak the slices in cold water for 10 minutes to mellow them out. Drain and pat dry.
- Arrange the watermelon on a large serving platter. Scatter over the crumbled feta and red onion slices.
- In a small bowl, whisk together the olive oil and lime juice with a pinch of salt.
- Drizzle the dressing over the salad. Tear the mint leaves and scatter over the top. Finish with a generous sprinkle of Aleppo pepper for a gentle heat and beautiful colour.
- Serve immediately while everything is cold and fresh. This salad doesn't keep well — the watermelon releases water and makes everything soggy — so only make what you'll eat straight away.
Nutrition (per serving)
185Calories
7gProtein
18gCarbs
10gFat