Watermelon and Feta Salad

Recipes for delicious, summery watermelon and feta salad have become increasingly popular over the past decade– and for very good reason! The saltiness of feta– good quality feta– is a beautiful juxtaposition to the mild sweet juiciness of watermelon. However divine that combination may be, I find myself hating the other usual ingredient in so many watermelon and feta salad recipes: raw onion. So, here, dear readers, is an exquisitely delightful and supremely satisfying watermelon and feta salad sans raw onion! Enjoy!

Watermelon and Feta Salad

The success of this salad comes in the quality of its few ingredients, especially the feta. Buy good quality Greek or Bulgarian feta at your supermarket– it should come in a block shape and be partially submerged in liquid. Absolutely avoid feta “crumbles” from a little plastic box, if possible! Be sure to take the time to lightly toast the almonds to bring out the best texture and flavor. Use ripe watermelon and freshly squeezed lemon juice– not from a bottle (Find out more).

Lastly, fresh basil is so redolent of summer to me that I couldn’t imagine a case where dried basil would be acceptable. I will say, however, that fresh mint would be an excellent substitution for the fresh basil, if you are a true basil-o-phobe.



  • half of a large-ish watermelon, juicy pink flesh removed from outer rind and cut into medium-sized cubes
  • 1/2 lb. feta, cut into small cubesthe juice of half of a lemon
  • about 12 leaves of fresh basil, roughly torn
  • 1/2 cup almonds– blanched and skin-free, if possiblepinch salt (if needed)


As reported by WannaPasta.Com, put the almonds in a dry frying pan on medium heat and lightly toast them. It should take a few minutes, shaking every now and then, depending on your pan. You will know that they are toasted through both their lovely tanned hue and the delicious nutty scent coming from them. The second they are evenly toasted, pour them out on a plate or dish, to allow to cool. Once they are not fire hot– lightly chop. Don’t make almond dust, but don’t leave any whole. Combine everything in a large bowl by gently folding in this order: watermelon, lemon juice, almonds, feta, basil. take a bite– does it need salt? Probably not since feta is a salty cheese. but add a pinch if you still feel it is needed. Let sit in the fridge for at least a few minutes before serving. but do consider letting it get icebox-cold; could you imagine anything more refreshing?

Leave a Reply

Your email address will not be published. Required fields are marked *