The Story
Summer arrives on a platter—crimson watermelon against snow-white feta, the contrast almost too vivid to be real. This salad defies logic until you taste it: sweet against salty, cool against the lingering heat of Aleppo pepper, the freshness of mint cutting through everything.
There's no cooking here, just assembly. But assembly done with intention. The watermelon needs to be cold, almost shocking in its chill. The feta should be good quality, brined and creamy, not the dry crumbly kind. The mint must be fresh, torn not chopped, releasing its oils as you work.
This is what you make when it's too hot to think about turning on the oven. When you want something that feels like a meal but tastes like relief. Serve it on a dark plate—the colours demand drama. Watch it disappear faster than seems possible for something so simple.
Instructions
Step 1
Remove the rind from the watermelon and cut the flesh into 3cm cubes. Try to keep the pieces roughly uniform so they look intentional on the plate.
Step 2
Thinly slice the red onion into half-moons. If you find raw onion too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry. This mellows the bite.
Step 3
Arrange the watermelon cubes on a large serving platter. Crumble the feta over the top in generous chunks—don't overthink it, rustic is better here.
Step 4
Scatter the red onion slices and torn mint leaves over the salad. The mint should be roughly torn, not precisely cut—this keeps it from bruising and turning dark.
Step 5
Drizzle with good quality olive oil and freshly squeezed lime juice. Season with Aleppo pepper for a gentle, fruity heat, and a pinch of flaky sea salt. Serve immediately before the watermelon releases too much juice. This salad doesn't hold—it's meant to be eaten the moment it's made.
