Watermelon and Feta Salad
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Watermelon and Feta Salad

Watermelon and feta salad with mint and pumpkin seeds

A fast, bright way to say farewell to summer days. Scrounge the mint tips from the dried-up plants out the back, drizzle a little verjuice or squeeze over fresh lime.

Ingredients

  • ¼ watermelon (about 3/4 cups), cubed
  • 100g classic Greek feta
  • ¼ cup olive oil
  • 1–2 limes, juiced (or 2–3 tablespoons verjuice for less acid)
  • 2 tablespoons pumpkin seeds, toasted
  • A handful of fresh mint leaves (dried mint also works)

Method

  1. Check the watermelon for pips and remove them.
  2. Combine the olive oil and lime or verjuice. Toss very gently through the cubed watermelon and arrange on a platter. Chill. (If you transfer to a storage container at this stage, capture the juices when you re-plate.)
  3. Just before serving, crumble over the feta and scatter with mint and pumpkin seeds.

Makes: enough for 4 as a side.

Notes

My favourite NZ feta is Zany Zeus. I always use Greystone Verjuice (buy from their website) — it also makes a lovely mocktail mixed like a cordial with sparkling water. If Greystone has sold out, Sabato's verjuice ships nationwide. I prefer a "light" olive oil here — the greenness of an EVO isn't what I'm after. Sacrilege, I suppose.

The Pairing

Salty feta and sweet watermelon are made for a dry rosé — or a crisp aromatic white. Browse the rosé collection.