Watermelon & Feta Salad
Summer in a Bowl
Every Australian summer has a soundtrack of sprinklers and cicadas, and a flavour that's watermelon. The old Polaroids show backyard gatherings, kids with melon-sticky faces, the bright green and pink of cut fruit on wooden boards. This salad came later, a modern twist on a classic memory, but it carries that same summer spirit. The combination of sweet watermelon and salty feta seemed radical when it first appeared, but now it's as essential to warm weather as sunscreen and thongs. Simple, refreshing, the kind of dish that tastes like sunshine and feels like the best kind of nostalgia — not for a specific moment, but for a whole season of moments strung together like fairy lights.
Ingredients
- 800g seedless watermelon, cubed
- 200g feta cheese, crumbled
- Fresh mint leaves, torn
- 1/2 red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- Juice of 1 lime
- 1 tsp Aleppo pepper (or chilli flakes)
- Sea salt to taste
Method
- Cut watermelon into bite-sized cubes and place in a large serving bowl.
- If the red onion is too sharp, soak the slices in cold water for 5 minutes, then drain.
- Add crumbled feta and red onion slices to the watermelon.
- Drizzle with olive oil and fresh lime juice.
- Gently toss everything together, being careful not to break up the watermelon too much.
- Sprinkle with torn mint leaves and Aleppo pepper. Add a pinch of sea salt if desired.
- Serve immediately while fresh and cold.
Nutrition Information (per serve)
185
Calories
7g
Protein
18g
Carbs
10g
Fat