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The Creative Issue – News for Creatives | September 21, 2020

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Watermelon – Summer’s sweet salad accessory

Watermelon – Summer’s sweet salad accessory

| On 01, Jan 2014

Every restaurant, café and bistro have crafted their own unique take on this season’s salad trend. Typically, crisp, cold watermelon is served with feta, mint, and for the bolder, olives and red onion.

You may ‘ick’ at the idea of uniting starkly sweet’n’salty flavours, however I believe you’ll be pleasantly surprised by the harmonious flavours, or your money back (I’ll try my best). I suggest making this sensational watermelon based salad as close to serving as possible to maximise crispness and freshness.


Preparation time: 20 minutes
Servings: 8 servings

200g watermelon
½ cup extra virgin olive oil
3 limes, juiced
1 ½ tsp salt
Pinch of black peper
1 cup chopped mint leaves
1 ½ cup crumbled feta (sheep and goat’s feta also work a treat)

Remove watermelon from skin and cut into 1 inch chunks. Leave them to drain in colander.
Whisk together lime juice, olive oil, salt and pepper to create the dressing.
Place watermelon in a bowl, and pour over the dressing and chopped mint. Gently toss.
Crumble feta over the salad from a height.
Serve and enjoy.

If you fancy olives, throwing in half a cup of chopped black kalamatas can be a tasty addition!

This salad is best enjoyed poolside with a stiff cocktail (guests optional).