Watermelon & Feta Salad
The Story
Summer in a bowl. That's what this is. Sweet, juicy watermelon against salty feta, fresh mint to brighten everything up, and just a hint of heat from Aleppo pepper.
I first made this on a sweltering afternoon when the idea of turning on the stove felt completely unreasonable. It came together in minutes and tasted like exactly what I needed — light, refreshing, vibrant.
It's the kind of salad that makes people pause and say, "Wait, watermelon and feta?" And then take another bite. And another. Because it just works.
Ingredients
- ¼ small watermelon, cubed
- 200g feta, crumbled
- 1 cup fresh mint leaves
- ½ red onion, thinly sliced
- 3 tbsp olive oil
- Juice of 1 lime
- 1 tsp Aleppo pepper
- Pinch of flaky salt
Instructions
- Cut the watermelon into bite-sized cubes, removing any seeds as you go. Arrange on a large serving platter.
- Scatter the crumbled feta over the watermelon.
- Toss the thinly sliced red onion with a pinch of salt and let it sit for a minute to soften slightly, then scatter over the salad.
- Tear the mint leaves and scatter them generously over everything.
- Drizzle with olive oil and squeeze over the lime juice. Sprinkle with Aleppo pepper and a pinch of flaky salt.
Nutrition
185
Calories
7g
Protein
18g
Carbs
10g
Fat
