Watermelon & Feta Salad

Watermelon
& Feta

⏱ 10 minutes 👥 4 serves 🔥 Dead Easy

Sweet and salty. Cold and creamy. Refreshing and indulgent at once. This is the salad that makes sceptics shut up and take another bite. Watermelon and feta is a flavour pairing so perfect it feels like culinary witchcraft.

Ten minutes from fridge to table. No cooking required. Just good ingredients assembled with confidence. Cold watermelon, creamy feta, fresh mint, red onion for bite, lime for brightness, Aleppo pepper for subtle heat. Simple as hell, unforgettable as anything.

This is Australian summer in a bowl. The kind of thing you throw together for BBQs and beach picnics and hot afternoons when turning on the oven feels criminal. It's proof that the best cooking is often no cooking at all — just smart shopping and fearless combinations.

Ingredients

  • 1kg seedless watermelon, cubed
  • 200g feta cheese, crumbled
  • 1/2 cup fresh mint leaves
  • 1/4 red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lime
  • 1 tsp Aleppo pepper (or chilli flakes)
  • Flaky sea salt

Instructions

  1. Cut watermelon into rough 3cm cubes. You want chunky pieces, not delicate dice. This is rustic food.
  2. Arrange watermelon on a large serving platter. Don't overthink it — scatter, don't stack.
  3. Crumble feta generously over the watermelon. Use good feta — Greek or Danish, firm and tangy, not sad supermarket stuff.
  4. Scatter torn mint leaves, sliced red onion. The onion adds sharpness that cuts through the sweetness.
  5. Drizzle with olive oil and lime juice. Be generous. This isn't the time for restraint.
  6. Sprinkle with Aleppo pepper and a pinch of flaky salt. Toss very gently — you don't want to break up the watermelon.
  7. Serve immediately while the watermelon is cold and crisp. Watch people's faces when they taste it for the first time.

Nutrition Per Serve

185
Calories
7g
Protein
18g
Carbs
10g
Fat