Greek Watermelon Feta Salad Bowl Recipe
What is healthy Greek food?
It is this exact summer dish- watermelon feta salad.
Close your eyes and pretend you’re seaside in Greece — sun on your skin, taverna music in the air, and a chilled bowl of juicy watermelon and tangy feta in front of you. This Greek-inspired summer salad is a one-way ticket to Mediterranean bliss.
Greek Watermelon Feta Salad Bowl
Refreshing | Summer Delight |Gluten Free
Servings: 4
Ingredients:
- 3 cups seedless watermelon, in 1-inch cubes
- Feta cheese block, 1-inch cubes (see notes)
- ¼ cup fresh mint leaves or fresh dill leaves
- 3-4 tablespoons extra virgin olive oil (I used Laconiko)
- 1 tablespoon of fresh lemon or lime juice
- Salt, to taste
- Optional: Drizzle of balsamic glaze
Method:
- If you’re using the watermelon as a serving bowl, carefully hollow it out—just be sure to leave plenty of good flesh intact. Cut the watermelon into 1-inch cubes and set aside.
- Cube the watermelon and chill it if it’s not already cold.
- Prepare your feta in about 1-inch cubes. Set aside.
- Once your watermelon bowl is ready, add the watermelon cubes, then add the feta cubes. Sprinkle sea salt over the top, and drizzle with a generous amount of olive oil. Serve with fresh mint leaves and lemon or lime juice. To make it pop more, add a drizzle of balsamic olive oil over the top.
This dish is best enjoyed chilled and served with ouzo or tsikoudia.
Tips
- You can prep the watermelon ahead of time by cutting it into bite-sized cubes — easy, juicy, and ready to chill. For a fresh crunch, toss in some diced cucumber and thinly sliced red onion. It’s like a playful take on a classic Greek Horiatiki salata, just without the tomatoes and bell peppers.
- Prepare between 10-12 feta cubes. Making sure they are about 1 inch in size.
- When it comes to dressing, extra-virgin olive oil is a must. If you want to elevate the flavor, go with a Greek brand like Laconiko from Mani — I’ve been using their olive oil for years, and it’s absolutely gorgeous.
- Feeling a little extra? Pair this salad with a cold shot of ouzo or tsikoudia (raki) — my pick is from Vassilakis Estate in Crete. Their olive oil is another standout: bold, rich, and full of character. Honestly, I could go on and on about amazing Greek olive oils, but those are a couple of favorites to start with!!
Check out our other watermelon recipes
