Couscous with watermelon, feta, and cherry tomatoes
Couscous with watermelon, feta, and cherry tomatoes is a delightful summer dish that combines fruit and vegetables and requires no cooking!…
- Very easy
- 30 min
Watermelon and Feta Salad
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 5 min
- Serving: 4
- Cost: Average
Listen to the recipe
PRESENTATION
Watermelon and Feta Salad lands on a contrast that's genuinely hard to argue with: the sweet, juicy pulp of watermelon against the savory, slightly tangy bite of feta. That tension alone would be enough, but toasted pine nuts and taggiasca olives pull the whole thing into sharper focus — one adding a warm, nutty crunch, the other a briny depth that keeps the sweetness from going soft.
Mint goes in last, lifting everything with a clean, cool fragrance. Nothing gets cooked here, and it comes together fast. Serve it as a light standalone or bring it to the table as a starter on a hot summer day — it works either way, and it's the kind of dish that makes the most sense when the temperature is already doing too much.
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- INGREDIENTS
- Watermelon 1.8 lbs (800 g) - already cleaned
- Feta cheese 8.8 oz (250 g) - light
- Taggiasca olives 0.7 oz (20 g) - pitted
- Pine nuts 0.75 oz (20 g)
- Mint to taste
- Extra virgin olive oil 4 tsp (20 g)
- Fine salt to taste
Preparation
How to prepare Watermelon and Feta Salad
To prepare the watermelon and feta salad, first pour the pine nuts into a non-stick pan 1 and toast them until golden 2. Meanwhile, cut the watermelon flesh into cubes about 5/8-inch 3.
Also cut the feta into cubes of about 3/8–5/8-inch 4. Transfer the watermelon and feta to a large bowl 5, then add the Taggiasca olives 6.
Add the toasted pine nuts 7 and the mint leaves 8. Dress with olive oil 9.
Season with salt 10 and gently toss 11. Your watermelon and feta salad is ready to be served 12!
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
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