watermelon-feta-salad.txt

# Watermelon & Feta Salad

Last modified: 2026-02-08 | Size: 1.4kb

Time: 10min | Serves: 4 | Difficulty: Easy Category: Salad | Cuisine: Mediterranean

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Australian summer. Forty degrees in the shade. This salad is the answer. Cold. Sweet. Salty. Refreshing in a way that ice cream never quite manages. The combination seems wrong until you taste it. Watermelon is sugar and water. Feta is salt and fat. They balance. Add mint. Add lime. Add Aleppo pepper if you can find it. The heat plays against the cold. First had this at a barbecue in Perth. Someone's Greek aunt made it. She refused to share the recipe. Said it was just "what you do in summer." Eventually figured it out through trial and repetition. Serve this at the table in a large bowl. Let people help themselves. Disappears fast. Make more than you think you need.

Ingredients

1/4 seedless watermelon (about 1kg), cubed
200g feta cheese, crumbled
Large handful fresh mint leaves, torn
1/2 small red onion, thinly sliced
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon Aleppo pepper (or chilli flakes)
Pinch of salt

Instructions

Cut watermelon into 3cm cubes. Remove any seeds. Place in a large serving bowl.
Soak sliced red onion in cold water for 5 minutes to mellow the sharpness. Drain well.
Add crumbled feta, drained onion, and torn mint leaves to the watermelon. Toss gently.
Drizzle with olive oil and lime juice. Sprinkle with Aleppo pepper and a small pinch of salt. The feta is already salty, so go light.
Toss everything together gently. Serve immediately. This salad doesn't keep well. The watermelon releases water as it sits.

Nutrition (per serving)

┌──────────────┬──────────┐ │ Nutrient │ Amount │ ├──────────────┼──────────┤ │ Calories │ 185 kcal │ │ Protein │ 7g │ │ Carbs │ 18g │ │ Fat │ 10g │ │ Fibre │ 1g │ │ Sodium │ 520mg │ └──────────────┴──────────┘