Watermelon & Feta Salad

There are combinations that shouldn't work on paper but somehow sing in practice. Watermelon and feta is one of them—sweet and salty, cool and creamy, the kind of pairing that makes you wonder why you didn't think of it sooner once you've tried it.

This salad is summer distilled: the juiciest watermelon you can find, good-quality feta that's creamy rather than crumbly, fresh mint that adds a cooling note, and just enough lime and Aleppo pepper to tie it all together. It's refreshing without being insubstantial, the kind of dish that works equally well as a light lunch or alongside something grilled and substantial.

The key is to cut everything generously and resist the urge to over-dress it. The watermelon provides its own sweetness and moisture; all you need is a whisper of oil and lime to make everything shine. Serve it when it's hot outside, when you want something that feels more like a treat than a duty, and watch it disappear faster than you'd expect.

Ingredients

1/4 small watermelon (about 800g flesh), cut into chunks
200g Greek feta, crumbled into large pieces
Large handful fresh mint leaves, torn
1/2 small red onion, very thinly sliced
2 tablespoons extra virgin olive oil
Juice of 1 lime
1 teaspoon Aleppo pepper (or chilli flakes)
Sea salt, to taste

Instructions

Cut the watermelon into generous, bite-sized chunks. Arrange them on a large serving platter, leaving space between the pieces so they're not crowded.
If your red onion is particularly sharp, soak the slices in cold water for 5 minutes, then drain well. This takes the edge off without losing the bite.
Scatter the feta over the watermelon, along with the red onion slices and torn mint leaves. Don't toss yet—you want this to look abundant and inviting.
Drizzle with the olive oil and lime juice. Sprinkle with the Aleppo pepper and a pinch of sea salt (go easy on the salt; the feta is already salty).
Serve immediately, or refrigerate for up to 30 minutes if you want it extra cold. Toss gently just before serving, so everything gets a little of the dressing without the watermelon releasing too much juice.

Fireside