When watermelons are in season, this recipe can often be found on tables throughout Greece. The sweetness of the watermelon and the saltiness of the feta cheese complement each other well.


5 cups cubed watermelon pieces (remove the seeds)

1 English cucumber, chopped

1 small shallot, minced

1/2 cup chopped Kalamata olives (pitted)

1/2 cup crumbled feta cheese

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped, fresh mint


Add the watermelon and cucumber to a medium-sized bowl. Gently toss in the shallot, olives, and feta. Let stand about five minutes to let the flavors meld together.

Drizzle the salad with olive oil and lemon juice. Toss into the rest of the salad. Top with the fresh mint just before serving.


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