Watermelon, Feta and Olive Salad

Recipe: Nutrition
Vegetarian / Meatless
Delicate, sweet and savory, this amazing summer salad combines flavorful feta cheese, mint and earthy kalamata olives. While the combination might seem odd at first we assure you that it will become a regular feature on your table if you give it a try.
Dish type
Ready in
25 mins


  • 1 small Red Onion
  • 4 Limes
  • 3-4 lb Watermelon
  • 8 oz Feta Cheese
  • 1 Bunch Fresh Italian Parsley
  • 1 Bunch Fresh Mint
  • 1/4 Cup Extra Virgin Olive Oil
  • 2/3 Cup Kalamata Olives (pitted)
  • To Taste Black Pepper


Prep Time
20 mins
Cook Time
5 mins
Ready in
25 mins
  1. Peel and cut the red onion in half.
  2. Place onions into a small bowl and squeeze the juice of two limes over the top. Steep onions in the juice for a minimum of 10 minutes. Onions should become more pink and transparent and juices should turn pink.
  3. Remove the rind and pips from the watermelon, and cut into 1/2 inch chunks. Place in a large, shallow bowl.
  4. If using whole feta (you can use pre-crumbled feta if you prefer), cut into similar sized pieces and carefully place it in the bowl with the watermelon so that it doesn’t loose it’s shape.
  5. Chop mint into small pieces and tear off sprigs of parsley leaves (you want it to stay more leaf-like). Add both items to the bowl with the watermelon and feta.
  6. Dump the onions and the juices over the salad in the bowl, add the 1/4 cup of oil and olives.
  7. Use your hands to gently toss the salad. Grind fresh black pepper to taste. Taste the salad to determine if more lime may be required and add additional juice as necessary.

Nutritional Information

Serving Size
Serving Size4-6