Summer Fresh
Watermelon & Feta Salad
Sweet, salty, cool. Summer on a plate.
Sweet, salty, cool. Summer on a plate.
There is a stretch of coast in Greece where the watermelons grow so large they roll downhill into the sea. At least, that is what the old fisherman told us as he shared this salad from a wooden bowl on his boat. Whether the story was true did not matter. What mattered was the way the cold, sweet watermelon met the sharp, crumbly feta and the cool bite of fresh mint. It was hot, the sea was impossibly blue, and this salad was the only thing that made sense. I have been making it every summer since. Some recipes do not need to be complicated. They just need to taste like the best day you ever had.
Cut the watermelon into chunky, irregular pieces, about 3cm across. You want them to look rustic, not uniform. Place them on a large serving platter or shallow bowl. Cold watermelon is key here, so keep it chilled until the last moment.
Scatter the crumbled feta over the watermelon. Separate the red onion rings and distribute them evenly across the top. The feta should be in generous, rough pieces rather than fine crumbles.
Drizzle the olive oil and red wine vinegar over everything. Squeeze the lime juice across the salad. Season with a good pinch of flaky salt and a generous grind of black pepper. The dressing should be light and let the ingredients speak for themselves.
Tear the fresh mint leaves and scatter them over the top. If using pumpkin seeds, add them now for a gentle crunch. Serve immediately while the watermelon is still cold and the feta is at room temperature. This salad does not wait well, so make it just before serving.
Per serving (approximate values)
Comments (2)
Made this for a summer barbecue last weekend and it was the first thing to disappear! I added a sprinkle of sumac on top which gave it a lovely tangy note. The combination of cold watermelon with the salty feta is just perfection. Will be making this all summer long.
This is exactly the kind of recipe I love: minimal effort, maximum flavour. I used Danish feta which is creamier and it worked beautifully. The lime juice really lifts everything. Such a simple dish but it feels so generous on the table.