Watermelon Salad with Feta, Tomato & Lime
Cold, bright, and sharp — the kind of summer plate that makes itself.
This is how I want to eat in August. Cold, salty, fresh — with a spoon, from a plate, or out of a lunchbox.
When watermelon is at its best, there’s no reason to do much. Here, the sweetness is balanced with tomatoes and a pinch of salt, then lifted with lime, olive oil, and a small hit of fresh chili. The feta holds the plate together — its saltiness tames the fruit and brings the whole thing into savoury territory.
The method is simple: season the fruit and let it sit. This draws out its juice, deepening the flavour and creating a base for the dressing. The rest is just assembly. Serve it ice cold, ideally on a day when the kitchen is too warm for anything else.
Watermelon Salad with Feta, Tomato & Lime
Serves 4
INGREDIENTS
600 g watermelon (about 4 cups), cut into large cubes
10 cherry tomatoes, quartered
½ small red onion, thinly sliced
1 tsp fine sea salt
1 tbsp lime juice
100 g Ezine cheese or feta, cut into small cubes
Dressing:
2 tbsp lime juice
Zest of 1 lime (set a pinch aside for garnish)
60 ml (¼ cup) olive oil
Salt and freshly ground black pepper
To serve:
Reserved lime zest
Extra cheese cubes (3–4 per plate)
Fresh mint or basil
Extra onion slices
Fresh chili, very thinly sliced (about ¼ of a red chili, or to taste)
METHOD
Place the watermelon and cherry tomatoes in a large bowl. Add the salt and toss gently. Let sit for 20–30 minutes so the juices release and the flavour deepens.
Meanwhile, marinate the sliced onion in the 1 tablespoon of lime juice.
In a small jar, shake the dressing ingredients until emulsified. Taste and adjust the seasoning — you may need less salt if your feta is very salty.
Once the fruit has rested, drain off any excess liquid and reserve 2 tablespoons of the juice. Add this to the dressing and shake again to combine.
Add the onions and dressing to the watermelon mixture. Toss gently — just enough to coat without breaking the fruit.
To serve, layer the watermelon and tomatoes onto a large platter. Tuck in the onions and feta. Finish with the chili slices and a scattering of reserved lime zest.
Best served cold.
Kitchen Notes
– Best eaten the day it’s made — the watermelon softens overnight.
– Serve with grilled fish, chickpeas, halloumi, or flatbread. Works well as part of a mezze table or next to grilled lamb.
– Upgrade with quick-pickled onions, lemon zest, or pomegranate molasses.
– Swap as needed: goat cheese instead of feta, fresh basil instead of mint, or skip the onion entirely.
Afiyet olsun!
MENU
Mercimek Köftesi with Sumac & Iceberg Wraps
Served with an herby ‘cacık’ sauce
Chilled Watermelon, Tomato & Feta Salad with Fresh Chili & Lime
Zeytinyağlı Taze Fasulye (Green Beans in Olive Oil)
Carrots with garlicky yogurt and olive oil
Şakşuka (Fried or Roasted Vegetables in Tomato Sauce)
Fried eggplant, zucchini, peppers, cooled and dressed with a garlicky tomato sauce.
Chilled Sütlaç
with lemon zest and cinnamon