Watermelon Salad with Feta, Olives, Mint & Basil​

This is one of the quickest, most vibrant salads you’ll make all summer. It’s refreshing, hydrating and adds gorgeous color and texture to the table. Greek, French or Bulgarian feta cheese works perfectly here, and the type of olives you choose is up to you. Black cured Moroccan olives or bright and briny green Castelvetrano olives would be fantastic, but the tried and true kalamata olives will work just as well too.

Serves 4-6


  • 1/2 mini watermelon or 1/4 regular watermelon
  • ¼ cup olives, pitted (like cured Moroccan black olives or green Castelvetrano olives)
  • ¼ red onion, thinly sliced into half moon shapes
  • ½ cup feta cheese, crumbled (ideally good quality Greek, French or Bulgarian feta in brine)
  • 1 1/2 teaspoons red wine or sherry vinegar
  • 1 teaspoon lime juice
  • ½ teaspoon sugar
  • 1/3 cup extra virgin olive oil
  • Kosher salt and black pepper to taste
  • ¼ cup fresh mint leaves, gently torn
  • ¼ cup fresh basil leaves, gently torn
  • Flaky sea salt for garnish


Remove rind from watermelon and slice into 3/4-inch triangles or shapes of your choosing.

Arrange watermelon slices on a serving platter.

Sprinkle olives, red onion and feta cheese over.

Whisk together red wine vinegar, lime juice and sugar. 

Slowly whisk in olive oil and season with salt and pepper. 

Gently drizzle dressing over top salad.

Garnish with mint and basil leaves and finish with a good pinch of flaky sea salt like Maldon

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