Watermelon and Feta Salad

Name: Watermelon and Feta Salad
Prep time: 8 min
Total time: 8 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 kg watermelon (medium seedless, rind removed, cut into bite-sized cubes); 200 g Greek feta cheese (good-quality, crumbled or cubed); 1 bunch fresh mint leaves (roughly torn); 1 handful fresh basil leaves; 50 g toasted pine nuts or slivered almonds (optional, for extra texture); 3 tablespoons extra virgin olive oil; 1 tablespoon fresh lime juice or lemon juice; 1 teaspoon honey or agave syrup (optional, to balance the saltiness); 1 pinch flaky sea salt (a pinch); 1 pinch freshly cracked black pepper (a pinch)

by J_C • 2026

Why some badges are missing

Not vegan: Greek feta cheese → try vegan cheese
Not dairy-free: Greek feta cheese → try vegan cheese
Not nut-free: toasted pine nuts or slivered almonds → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: watermelon
Not low-histamine: Greek feta cheese
Not low-GI / diabetic-friendly: watermelon
Not kidney-friendly: Greek feta cheese

Based on listed ingredients — always check labels for allergies.

About this recipe

A refreshing Greek-inspired salad combining juicy watermelon cubes with crumbled feta, fresh mint and basil, toasted nuts, and a honey-citrus dressing, typically served as a light summer lunch or starter.

Prep

Cook

—

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

1.5 kg watermelon — medium seedless, rind removed, cut into bite-sized cubes
200 g Greek feta cheese — good-quality, crumbled or cubed
1 bunch fresh mint leaves — roughly torn
1 handful fresh basil leaves
50 g toasted pine nuts or slivered almonds — optional, for extra texture
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice or lemon juice
1 teaspoon honey or agave syrup — optional, to balance the saltiness
1 pinch flaky sea salt — a pinch
1 pinch freshly cracked black pepper — a pinch

Tools

· small bowl
· jug
· large shallow serving bowl or platter

Instructions

Step by step

1
Cut the watermelon into uniform cubes, removing any seeds. Pat the cubes very gently with paper towels to absorb excess surface moisture so the salad doesn't get watery.
2
In a small bowl or jug, whisk together the extra virgin olive oil, lime or lemon juice, honey (if using), sea salt, and black pepper until well combined.
3
In a large, shallow serving bowl or platter, arrange the cubed watermelon. Scatter the torn mint and basil leaves evenly over the top.
4
Gently crumble or scatter the feta cheese over the watermelon and herbs. (Try to add the cheese gently so it doesn't break down into tiny dust particles).
5
Drizzle the dressing evenly over the salad right before you are ready to bring it to the table. If using toasted pine nuts or almonds, scatter them on top at the very end for a nice crunch.
6
Serve immediately, as watermelon naturally releases juices over time.

Per serving

serves 4

Calories

210kcal

Protein

Carbs

18g

Fat

14g

Fibre

Sugar

Sodium

490mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#lunch #Fruit #Vegetarian #Greek #salads