Watermelon, Feta and Mint Salad Recipe

A colourful and refreshing combination of mouth-watering watermelon and cucumber, crumbled feta and olives, with a simple lemon and olive-oil dressing

Watermelon, Feta and Mint Salad Recipe

Naomi - This my favourite salad at the moment – fresh, full of flavour and crunchy texture. Any small black seeds left in the watermelon after deseeding can be eaten, although I prefer to remove the larger ones. This delicious salad is best made and served on the same day.


6 as a main dish or 10 to 12 as part of a buffet

  • ½ cucumber
  • ½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
  • 200g (7oz) good-quality feta cheese, crumbled into small cubes
  • 50g (2oz) pitted black olives in oil, halved
  • 1 small bunch of mint, chopped
  • For the dressing:
  • 4 tbsp olive oil (or oil reserved from the olives)
  • juice of ½ lemon
  • salt and freshly ground black pepper
  1. Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
  2. Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.

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