May 122013
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Watermelon and Feta Salad



I was introduced to Watermelon and Feta salad on the beautiful Greek island of Santorini, served every morning with breakfast. Watermelon and feta are exact opposites, and that is probably why they manage to bring out the best in each other. The watermelon is much sweeter, crunchier and juicier while the feta shows off its silky creamy qualities.


I have seen recipes for Watermelon and Feta Salad which call for dressing the salad with lime and mint. I think it’s too much. I enjoy the simplicity of this salad.




 (Serves 4)




1/4 – 1/2 whole piece of watermelon, sliced into small triangles

200g Feta cheese, crumbled



  1. Slice your watermelon piece into thick wedges.
  2. Remove the thick skin and discard.
  3. Slice the watermelon wedges into triangles of equal thickness.
  4. Arrange the watermelon triangles on a platter.
  5. Crumble or dice the feta cheese on a chopping board. Scatter on top of the watermelon.
  6. Refrigerate and serve cold.


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  3 Responses to “Recipe: Watermelon and Feta Salad”

  1. It turns out that Greece isn’t the only country which serves watermelon with feta. An Egyptian friend of mine pointed out that this is how they eat watermelon in Alexandria, Egypt as well. She reminded me that Alexandria was founded and named after Alexander the Great of ancient Greece, so that’s the food-history connection. Thanks for that, May!

  2. Yummy! Amazing combination! I’ll make it when you come!

    • Thanks! It’s a very typical Greek way of serving watermelon and it’s delicious. Looking forward to eating it when I come for a visit :-)