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Watermelon and Feta Salad

A classic Greek summer salad that is perfectly sweet and salty. Make it as simple or add some extras.
Prep Time 20 mins
Course Appetiser, dinner, Lunch, Salad
Cuisine greek
Servings 4 serves


  • 200 gm Greek Feta cut
  • 11/2 kg watermelon cut and deseeded
  • 1/2 teaspoon Greek oregano dry
  • 1/2 bunch chives 1 tsp chopped fine
  • 100 ml olive oil
  • 1/2 lemon
  • 1 pinch black pepper


  • This salad is delicious no matter how it is cut, but it certainly looks very striking cut into squares
  • You should be able to get around nine even squares of feta from the 200 gm block. Cut into even fingers first and then into cubes. Measuring each one against the other to get them even in size
  • De-rind the watermelon and lay it on its side. Take out any seeds and slice into pieces the thickness of the feta. Cut across the slices to make fingers. Measure the size of the square to cut it into by putting a piece of feta up against the watermelon finger and cutting the piece into a perfect square the same size as the feta. You will have more watermelon than you need
  • Pile neatly in alternate squares in two layers. Finish with a sprinkle of oregano, chives and olive oil
  • Serve with a slice of lemon to squeeze when you serve. This salad will make enough for 4 as a side but double the cheese to serve 6 -8. You may only need just a little extra watermelon up to 2 kg. This is a side but you could eat it like candy too, so maybe a double mix would be best!!


You can also serve this with black olives, diced cucumber, and watercress or rocket.
A drizzle of nice sweet balsamic would be great too.
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Keyword gluten free, greek salad