📝 About This Recipe
This vibrant salad is a masterclass in the balance of 'sweet and salty,' originating from the sun-soaked Mediterranean coasts where fruit is often served as a refreshing finale to a meal. By pairing the natural, hydrating sweetness of peak-season watermelon with the sharp, creamy tang of sheep's milk feta, we create a sugar-free dessert that cleanses the palate and invigorates the senses. A whisper of lime zest and a drizzle of premium olive oil elevate these humble ingredients into a sophisticated, cooling masterpiece perfect for warm summer evenings.
🥗 Ingredients
The Fruit Base
- 6 cups Seedless Watermelon (chilled, cut into 1-inch uniform cubes)
- 1.5 cups English Cucumber (half-moons, seeds removed for extra crunch)
The Savory Elements
- 6 ounces French or Greek Feta Cheese (high-quality block, crumbled into large chunks)
- 1/4 cup Small Red Onion (shaved into paper-thin half-moons)
- 1/4 cup Pitted Kalamata Olives (halved lengthwise)
The Zesty Dressing
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed, robust flavor profile)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 teaspoon Lime Zest (finely grated)
- 1 teaspoon White Balsamic Vinegar (optional, for a subtle floral acidity)
Herbs and Finishing Touches
- 1/2 cup Fresh Mint Leaves (torn by hand to prevent bruising)
- 1/4 cup Fresh Cilantro or Basil (roughly chopped)
- 1 pinch Maldon Sea Salt (flaky texture is key)
- 1/4 teaspoon Cracked Black Pepper (freshly ground)
- 1/4 teaspoon Aleppo Pepper or Chili Flakes (for a very subtle heat)
👨🍳 Instructions
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1
Begin by chilling your watermelon in the refrigerator for at least 2 hours before preparation; a cold base is essential for the refreshing nature of this dish.
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2
Place the thinly shaved red onion in a small bowl of ice water for 10 minutes. This 'mellows' the bite and ensures they remain incredibly crisp.
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3
In a small glass jar or whisking bowl, combine the extra virgin olive oil, fresh lime juice, lime zest, and white balsamic vinegar.
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4
Whisk the dressing vigorously until emulsified, then season with a tiny pinch of salt and the black pepper. Set aside.
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5
Prepare the watermelon by removing the rind and dicing the flesh into uniform 1-inch cubes. Place them in a large, chilled stainless steel or glass mixing bowl.
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6
Slice the English cucumber into half-moons. If the skin is thick, peel it in stripes for a decorative look. Add these to the watermelon.
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7
Drain the red onions thoroughly and pat them dry with a paper towel before adding them to the bowl with the olives.
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8
Drizzle half of the dressing over the watermelon and cucumber mixture and toss very gently with your hands or a large silicone spatula to avoid breaking the fruit.
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9
Add three-quarters of the crumbled feta and three-quarters of the torn mint and cilantro/basil to the bowl.
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10
Give the salad one final, very light toss. You want the feta to stay in distinct chunks rather than coating everything in a white film.
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11
Transfer the salad to a wide, shallow serving platter rather than a deep bowl to prevent the weight from crushing the watermelon at the bottom.
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12
Top with the remaining feta, fresh herbs, and a final drizzle of the dressing.
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13
Finish with a generous sprinkle of Maldon flaky sea salt and the Aleppo pepper for a beautiful visual contrast and a pop of flavor.
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14
Serve immediately while the fruit is still cold and the herbs are bright and vibrant.
💡 Chef's Tips
Choose a watermelon that feels heavy for its size and has a creamy yellow 'field spot'—this indicates it ripened on the vine. Always use feta sold in brine rather than pre-crumbled varieties; the texture is significantly creamier and less 'chalky.' Don't chop the mint with a knife; tearing it by hand keeps the edges from turning black and releases the oils more aromatically. If you are making this ahead of time, keep the dressing separate and combine only minutes before serving to prevent the watermelon from releasing too much water. For an extra layer of flavor, lightly toast the Aleppo pepper in a dry pan for 30 seconds before garnishing.
🍽️ Serving Suggestions
Serve alongside chilled sparkling water infused with cucumber and lime slices. Pair with a crisp, dry Rosé or a Sauvignon Blanc for a sophisticated adult dessert option. This works beautifully as a refreshing side to grilled lamb chops or Mediterranean-style sea bass. Offer extra lime wedges on the side for those who prefer a more acidic, tart finish. For a texture contrast, serve with a few toasted pine nuts or slivered almonds sprinkled on top.