Watermelon & Feta Salad
Summer on a plate. That's what this salad is. Sweet, juicy watermelon paired with salty, creamy feta — a combination that seems odd until you taste it, and then it makes perfect sense. It's the kind of dish that disappears from the table within minutes at a barbecue, leaving people asking for the recipe as if there's some secret beyond "put good ingredients together and don't mess with them too much."
The genius of this salad lies in its restraint. Fresh mint, a drizzle of balsamic glaze, perhaps a scattering of toasted pine nuts if you're feeling ambitious. That's it. No heavy dressings, no complicated technique. Just clean, vibrant flavours that let the watermelon shine. It's proof that the best cooking often involves knowing when to stop.
Serve this on a hot day alongside grilled meats, or on its own as a light lunch. It's refreshing, unexpected, and the sort of thing that makes you wonder why you don't eat this way more often. Make it just before serving — watermelon releases its juice quickly, and you want this salad crisp and fresh, not swimming in liquid.
Ingredients
- 1kg seedless watermelon, cut into 3cm cubes
- 200g Greek feta, crumbled into chunks
- 1 cup fresh mint leaves, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 3 tablespoons pine nuts, lightly toasted
- Flaky sea salt
- Freshly cracked black pepper
- Optional: handful of rocket leaves
Method
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If using pine nuts, toast them in a dry pan over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Watch them carefully — they burn quickly. Transfer to a plate to cool.
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Cut the watermelon into roughly 3cm cubes. Try to get them somewhat uniform so each bite has a good balance of flavours. Pat the cubes gently with paper towel to remove excess moisture — this helps prevent the salad from becoming watery.
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Arrange the watermelon cubes on a large serving platter. Don't pile them too high — you want them in a single layer or slightly overlapping so you can dress them properly.
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Crumble the feta over the watermelon. Use your hands to break it into irregular chunks — about the size of your thumbnail. You want rustic pieces, not fine crumbs.
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Tear the mint leaves roughly and scatter them over the salad. Tearing releases the oils better than cutting, and it looks more natural. If using rocket, tuck that in among the watermelon as well.
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Drizzle the olive oil over everything, followed by the balsamic glaze. Don't drown it — you want a light drizzle that enhances rather than overwhelms. Use a good quality olive oil here; you'll taste it.
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Scatter the toasted pine nuts over the top. Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper. The salt is crucial — it brings out the sweetness of the watermelon and balances the feta.
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Serve immediately. This salad is at its best within 15 minutes of assembly. After that, the watermelon starts releasing juice and the crispness fades.
Chef's Note
The quality of your feta matters enormously here. Look for Greek feta stored in brine — it has a creamier texture and tangier flavour than the dry, crumbly stuff in plastic wrap. If you can find barrel-aged feta, even better. And don't skip the balsamic glaze. Regular balsamic vinegar is too sharp; the glaze adds sweetness and a syrupy consistency that clings to the watermelon beautifully.
Nutrition Information
Per serving (1/4 of recipe)
What People Are Saying
This salad is EVERYTHING! Brought it to a summer barbecue and it was gone in minutes. Everyone kept asking what the secret was and I had to explain there isn't one — just really good watermelon and feta. The balsamic glaze really ties it all together. Will make this all summer long!
So simple but so delicious! I was sceptical about watermelon and feta together but wow, it works. The sweet and salty combination is addictive. I added some rocket like the recipe suggested and it was perfect. Great as a side for grilled chicken too.