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Watermelon Feta Salad
Cold, salty, sweet. July in a bowl.
WORTH ITThe doubters take one bite and go quiet - the oldest trick in the summer playbook for a reason.
tested 2026-07 Draining the melon and soaking the onion turn this from soggy-and-harsh to the right version.
Ingredients
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- 6 cups (about 900g) seedless watermelon, in 1-inch cubes, cold
- 150g (5oz) feta in block form, broken into rough chunks
- 1/2 English cucumber, halved and sliced (optional, adds crunch)
- 1/4 small red onion, shaved thin and soaked 10 min in cold water
- 1/2 cup fresh mint leaves, torn
- Zest and juice of 1 lime
- 3 Tbsp extra virgin olive oil
- Flaky sea salt and black pepper
Instructions
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- Cube the watermelon and drain it in a colander - a watery salad is the classic failure.
- Whisk lime zest, lime juice, and olive oil.
- Arrange watermelon, cucumber, and drained onion on a platter or in a wide shallow bowl.
- Scatter the feta chunks over the top. Rough hand-broken chunks beat neat crumbles - you want creamy pockets.
- Drizzle the lime oil over everything, then finish with torn mint, flaky salt, and a few grinds of pepper.
- Serve immediately, cold. This salad has a 30-minute lifespan.
Notes
- Buy feta in a block in brine - pre-crumbled is dry and coated in anti-caking starch.
- Assemble at the last minute; salt pulls water out of watermelon fast.
- Add a handful of Kalamata olives if you want it more Greek, a drizzle of hot honey if you want it 2026.
When it goes wrong
- Pink puddle → melon not drained or salad sat too long; drain, and serve within half an hour.
- Aggressive onion breath → skipped the cold-water soak; ten minutes tames it.
- Feta disappeared into mush → tossed instead of scattered; feta goes on top, last.
- Tastes flat → underripe melon; if it isn't sweet on its own, no dressing saves it.
rcpbx original