Q : How do you keep watermelon salad from getting watery?

A : If your watermelon is very juicy, gently pat it dry before assembling the salad. Serve immediately after dressing.

Q : Can I make watermelon feta salad ahead of time?

A : You can prepare the ingredients in advance, but it’s best to assemble the salad just before serving.

Q : What herbs go best with watermelon salad?

A : Mint, parsley, basil and dill are all excellent choices and add fresh Mediterranean flavor.

Watermelon Salad with Feta Cheese and Olives

Name: Watermelon Salad with Feta Cheese and Olives
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 small red onion, thinly sliced; 2 tbsp (30 ml) red wine vinegar (or balsamic vinegar); 750 g (about 5 cups) watermelon, peeled and cut into 2–3 cm (1 inch) cubes; 150 g (5 oz) feta cheese, broken into large pieces; 2 tbsp fresh flat-leaf parsley, roughly chopped; 2 tbsp fresh mint, roughly chopped; 2 tbsp fresh dill, roughly chopped; 1 - 2 tbsp (15 - 30 ml) extra virgin olive oil; 100 g (⅔ cup) pitted kalamata olives; Freshly ground black pepper, to taste

Description

This watermelon salad with feta cheese is everything you want in a summer dish — fresh, sweet, salty, and incredibly refreshing. Juicy watermelon, creamy feta, briny olives, and fragrant herbs come together in a simple Mediterranean-style salad that’s perfect for warm days.

Ingredients

1 small red onion, thinly sliced

2 tbsp (30 ml) red wine vinegar (or balsamic vinegar)

750 g (about 5 cups) watermelon, peeled and cut into 2-3 cm (1 inch) cubes

150 g (5 oz) feta cheese, broken into large pieces

2 tbsp fresh flat-leaf parsley, roughly chopped

2 tbsp fresh mint, roughly chopped

2 tbsp fresh dill, roughly chopped

1 - 2 tbsp (15 - 30 ml) extra virgin olive oil

100 g (2/3 cup) pitted kalamata olives

Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly pickle the onion

Place the thinly sliced red onion in a large mixing bowl. Add the vinegar and toss well. Set aside for 10 minutes to soften and gently pickle.

Chef’s Tip: This quick pickling step removes the sharp bite from the onion and gives the salad a softer, slightly sweet tang.

2. Prepare the watermelon

While the onion pickles, peel and cut the watermelon into 2.5 cm (1 inch) cubes.If your watermelon is very juicy, gently pat the cubes dry with a paper towel so the salad doesn’t become watery.

3. Add the feta and herbs

Break the feta into large rustic pieces rather than crumbling it.

Add the watermelon cubes, feta, and about two-thirds of the chopped herbs to the bowl with the onions. Drizzle with 1 - 2 tablespoons of olive oil.

Chef’s Tip: Larger chunks of feta give better texture and prevent the cheese from disappearing into the salad when tossed.

4. Gently combine

Using clean hands or a large spoon, very gently toss everything together. Be careful not to overmix or mush your ingredients.

5. Garnish

Transfer the salad to a serving platter or bowl. Scatter over the olives and remaining herbs.

6. Season and serve

Drizzle with a little extra olive oil if needed and finish with freshly ground black pepper. Serve immediately.

Chef’s Tip: This salad is best assembled just before serving for the freshest texture and cleanest flavors.

Notes

Storage Instructions
Fridge: This salad is best enjoyed fresh. Once dressed, it will keep for up to 1 day in an airtight container in the refrigerator.

Make Ahead: Prepare the ingredients ahead and store separately. Assemble just before serving for the best texture

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 149
Sugar: 9.3 g
Sodium: 354.6 mg
Fat: 9.6 g
Carbohydrates: 12.8 g
Protein: 4.6 g
Cholesterol: 22.3 mg