Watermelon & Feta Salad

Watermelon & Feta Salad

10min Serves 4 Salads

Sweet and salty. This combination has worked since humans first discovered preservation. Watermelon and feta is the summer expression of that ancient pairing.

The recipe is barely a recipe. Cut watermelon into chunks. Crumble feta over it. Add mint. Drizzle with olive oil. That's it. But like all simple dishes, quality matters. Use the ripest watermelon you can find. Use proper Greek feta — the kind that comes in brine, not pre-crumbled in a plastic tub.

This salad cannot be made ahead. Watermelon releases liquid as it sits. Mint bruises. Feta softens. Make it when you need it. Serve it immediately. Eat it while it's still cold and the mint is still bright.

Ingredients

  • 800g seedless watermelon, cut into 3cm chunks
  • 200g Greek feta, crumbled
  • 1 cup fresh mint leaves
  • 60ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • Freshly ground black pepper
  • Flaky sea salt (optional)

Instructions

  1. Cut watermelon into irregular 3cm chunks. Place in a large serving bowl. The chunks should be bite-sized but substantial enough to hold up to the feta.
  2. Crumble feta over the watermelon. Use your hands to break it into chunks of varying sizes — some fine crumbles, some larger pieces. This creates textural interest.
  3. Pick mint leaves from stems. Tear any large leaves roughly. Scatter most of the mint over the salad, reserving some for garnish.
  4. In a small bowl, whisk together olive oil, red wine vinegar, and honey until emulsified. The honey balances the acidity and brings out the sweetness of the watermelon.
  5. Drizzle dressing over the salad. Toss very gently — you want to coat everything without crushing the watermelon or turning the feta into a paste.
  6. Finish with freshly ground black pepper and remaining mint leaves. Taste and add a tiny pinch of flaky salt if needed, though the feta is usually salty enough. Serve immediately.

Nutrition

Nutrient Per Serving
Energy 245 kcal
Protein 8g
Carbohydrates 18g
Fat 16g
Saturated Fat 7g
Fibre 1g
Sodium 520mg

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Comments

Alex Turner
14 February 2026

Summer in a bowl. Made this for a BBQ and it disappeared in minutes. The honey in the dressing is a game-changer — brings everything together. I added some toasted pistachios for crunch and it was perfect.

Hannah Brooks
10 February 2026

So simple but so good. The key is really good feta. I used Australian-made Persian feta from the local deli and it was incredible. Also, the advice about not making it ahead is spot on. Serve it fresh or it goes watery.

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