Watermelon & Feta Salad
The first time I served this, someone asked if I'd made a mistake. Cheese and fruit together seemed wrong to them, especially watermelon and feta. Too sweet, too salty, too weird. But they tried it anyway, and then they had seconds, and now they make it at home every summer.
This combination works because of contrast. The watermelon is sweet and cooling, the feta is sharp and creamy, the mint is bright, the red onion adds bite, and the Aleppo pepper brings a gentle heat that ties it all together. Each element stays distinct but somehow becomes better in company. It's the kind of salad that makes you understand why sweet and savoury belong on the same plate.
I make this throughout summer, whenever watermelons are actually good—dense, deep red, genuinely sweet rather than watery and bland. It takes ten minutes to assemble, requires no cooking, and works as a side dish for barbecues or a light lunch on its own. The key is good feta (creamy Greek or Danish, not the rubbery supermarket stuff) and restraint with the dressing. Lime juice, olive oil, salt flakes. That's it. The ingredients do the work.
Ingredients
- ¼ seedless watermelon (about 1kg)
- 200g good-quality feta
- Large handful fresh mint leaves
- ½ small red onion
- 3 tbsp extra virgin olive oil
- Juice of 1 lime
- 1 tsp Aleppo pepper (or chilli flakes)
- Flaky sea salt
Method
- Cut the watermelon into roughly 3cm cubes, discarding the rind. You want substantial pieces that hold their shape, not delicate dice. Place them in a large, shallow serving bowl.
- Break the feta into irregular chunks with your hands—rough, rustic pieces rather than neat cubes. Scatter them over the watermelon.
- Slice the red onion as thinly as you possibly can. A mandoline is ideal here, but a sharp knife and patience work too. Separate the slices into rings and scatter them over the salad.
- Tear the mint leaves roughly (don't chop them—it bruises the edges and they'll darken) and add most of them to the bowl, reserving some for garnish.
- In a small jar, combine the olive oil and lime juice. Shake well to emulsify. Pour this dressing evenly over the salad.
- Sprinkle the Aleppo pepper over everything, then finish with a generous pinch of flaky sea salt. Toss very gently with your hands or two large spoons—you want to coat everything without breaking up the watermelon.
- Top with the reserved mint leaves and serve immediately. This salad doesn't keep well—the watermelon will weep and dilute the dressing—so make it just before eating.
Nutrition (per serve)
| Energy | 185 kcal |
|---|---|
| Protein | 7g |
| Carbohydrates | 18g |
| Fat | 10g |
