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Watermelon & Feta Salad

Watermelon & Feta Salad

⏱ 10 minutes 👥 4 serves Track 7

The Story

This is the summer interlude — bright, breezy, effortless. Ten minutes from fridge to table, but it hits like a headline act. Sweet watermelon, salty feta, fresh mint, a squeeze of lime — four ingredients in perfect harmony, no backing vocals needed.

The tempo is vivace — lively, fresh, spontaneous. There's no cooking here, just chopping and tossing. Watermelon provides the sweet melody, feta the savoury counterpoint, mint the bright high note, and Aleppo pepper the warm, smoky finish. It's a flavour quartet that plays beautifully together.

This is the track you put on at a barbecue, a picnic, a hot afternoon when cooking feels like too much effort. It's proof that simplicity, when done right, is its own kind of genius.

Credits (Ingredients)

  • 600g seedless watermelon, cut into 2cm cubes
  • 150g feta cheese, crumbled
  • Large handful fresh mint leaves, torn
  • ½ small red onion, very thinly sliced
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lime
  • ½ tsp Aleppo pepper (or chilli flakes)
  • Pinch of flaky sea salt

Lyrics (Method)

  1. Cut the watermelon into bite-sized cubes, discarding the rind. Try to keep the pieces roughly the same size so they look neat on the plate.
  2. If your red onion is particularly sharp, soak the slices in cold water for 5 minutes, then drain. This takes the edge off the raw bite.
  3. In a large serving bowl, gently combine the watermelon, crumbled feta, torn mint leaves, and red onion slices. Be gentle — you don't want to bruise the watermelon or turn the feta to mush.
  4. Drizzle over the olive oil and lime juice. Sprinkle with Aleppo pepper and a small pinch of flaky salt (go easy, the feta is already salty).
  5. Toss very gently to combine, then taste. Adjust with more lime juice, salt, or pepper if needed. The balance should be sweet, salty, tangy, and fresh.

Nutrition (Per Serve)

Energy 185 kcal
Protein 7g
Carbs 18g
Fat 10g