Watermelon & Feta Salad

The Story

This salad is pure Australian summer on a plate. Sweet, juicy watermelon paired with salty feta is one of those combinations that just works — it sounds a bit odd until you try it, and then you're hooked. We've added fresh mint for brightness, a squeeze of lime, and a sprinkle of Aleppo pepper for a gentle warmth that ties everything together beautifully.

It's the ultimate backyard BBQ side, perfect for those scorching hot days when you want something refreshing and light. Best of all, it comes together in about ten minutes, which means more time sitting in the shade with a cold beer and good company. Make it just before serving so the watermelon stays crisp and fresh.

Ingredients

• 800g seedless watermelon, cut into chunks
• 200g feta cheese, crumbled
• 1 cup fresh mint leaves, torn
• ½ small red onion, very thinly sliced
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 teaspoon Aleppo pepper (or ½ teaspoon chilli flakes)
• Pinch of sea salt

Instructions

1. Cut the watermelon into bite-sized chunks — not too small, you want them substantial. Pat them dry with paper towel if they're very wet.
2. If your red onion is particularly sharp, soak the slices in cold water for 5 minutes to mellow them out, then drain well.
3. Arrange the watermelon chunks on a large serving platter or in a wide, shallow bowl.
4. Scatter over the crumbled feta, torn mint leaves, and red onion slices.
5. Drizzle with olive oil and lime juice, then sprinkle with Aleppo pepper and a small pinch of sea salt. The feta is already salty, so go easy.

Nutrition Information

Per serving: