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Watermelon Greek salad with marinated feta

Name: Watermelon Greek salad with marinated feta
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 200g block feta; 2 rosemary sprigs, leaves picked and finely chopped; ¼ tsp dried oregano; Finely grated zest 1 lemon; Pinch chilli flakes; 100ml extra-virgin olive oil; For the salad; ½ red onion; 250g watermelon, rind removed; Pinch garlic granules; Pinch chilli flakes; 2 large tomatoes; 80g mini cucumbers; 40g kalamata or black olives

By: Pollyanna Coupland
Food producer, delicious.

Published: 13 Jul 23
Updated: 18 Mar 24

Watermelon Greek salad with marinated feta

Greek salad made with ripe tomatoes, proper Feta, decent olives and plenty of good olive oil is a beautiful thing. But we think adding salted watermelon improves the dish immeasurably (sorry Greece!). It provides sweetness and juicy refreshment to help balance everything out and contributes yet another texture to the mix.

Herby chips on the side?

Easy
August 2023

Test kitchen approved

Serves 4
Hands-on time 20 min, plus marinating

Herby chips on the side?

Nutrition: per serving

Calories: 304kcals
Fat: 23g (10g saturated)
Protein: 9.8g
Carbohydrates: 11g (10g sugars)
Fibre: 2.3g
Salt: 1.6g

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Ingredients

200g block feta
2 rosemary sprigs, leaves picked and finely chopped
¼ tsp dried oregano
Finely grated zest 1 lemon
Pinch chilli flakes
100ml extra-virgin olive oil

For the salad

½ red onion
250g watermelon, rind removed
Pinch garlic granules
Pinch chilli flakes
2 large tomatoes
80g mini cucumbers
40g kalamata or black olives

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Method

Begin by marinating the feta. Carefully slice the block into 4 rectangles, then halve diagonally to make 8 triangles and put in a small container. Mix together the rosemary, oregano, lemon zest, chilli flakes and oil, then pour it over the cheese, ensuring each piece is covered with the flavoured oil. Leave to marinate for at least 1 hour or ideally overnight (see Don’t Waste It).
Finely slice the red onion and put in a bowl of cold water (this removes some of its raw astringency). Slice the watermelon into triangles the same size as the cheese, then evenly sprinkle with the garlic, chilli and a pinch of salt.
Slice the tomatoes and cucumbers, then dress with some of the feta marinade and arrange on a platter. Top with the olives, salted watermelon and feta slices and serve with an extra drizzle of the oil.

Recipe from August 2023 Issue

Nutrition

Nutrition: per serving

Calories: 304kcals
Fat: 23g (10g saturated)
Protein: 9.8g
Carbohydrates: 11g (10g sugars)
Fibre: 2.3g
Salt: 1.6g

delicious. tips

It might sound odd to add salt to sweet watermelon, but the process actually makes it juicier by drawing the moisture out towards the surface of the fruit. It also makes it taste sweeter by introducing contrast and combats bitterness, so it’s a win-win-win! Try adding a light sprinkle of salt the next time you prepare a fruit salad – it works wonders.

The feta develops more flavour the longer you leave it, but you need to ensure it’s fully submerged in oil and in the fridge if you’re going to marinate it for longer than 24 hours. The leftover oil can then be used in dressings or to marinate other ingredients.