Watermelon, Feta, Mint & Olive SaladWatermelon, Feta & Mint Salad

After being scarred as a child by too many salads finished with apple, twists of orange, sultanas, etc, for years I would eat fruit in a salad unless it was for pudding. My brother’s girlfriend, however, changed my mind by making me a delicious salad with bitter greens and nectarines. I was hooked, and started looking around for salads with a hint of fruit.

Here’s an unusual salad that I first had years ago when I was backpacking through Turkey. I’d forgotten about it until I saw something about watermelon and mint, and I remembered this yummy little number.

Watermelons have been so delicious lately, that I decided to make this one for some Chinese friends coming around for a barbecue. Needless to say, they loved it!


Quarter of a seedless watermelon (I find these are less woolly)

Bunch of mint, roughly chopped

200g of feta cheese

black olives (kalamatas are good here)

Chop the watermelon into chunks about 2-3cms square. Lay it out onto a big platter.

Crumble the feta, scatter the mint and olives, and then toss it through gently with your hands.  Serve cold – so refreshing!

I’ve seen versions of this made with lime juice, olive oil and red onions, but limes are usually so expensive that I just don’t bother. It’s pretty yummy as it is.

I’ve also skipped the olives and just had this as a feta, watermelon and mint salad. This version is super yummy for breakfast with hardboiled eggs, flatbread and coffee!



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