Watermelon feta salad

3 August 2021

This is a great dish on its own or served alongside other dishes for a more substantial meal. Fresh and light, it’s the perfect summer salad.

Nutritional highlights

Watermelon is over 90% water, which makes it a great addition to our summer diets because it can help keep us hydrated in the warm weather. This combined with good levels of vitamin C and beta carotene means watermelon can also supply us with important vitamins. Each recipe serving contains about 20% of our daily recommended amount of vitamins A and C. This is because our bodies convert the beta carotene into vitamin A, which is important for our eye health, immune system and our skin. Walnuts are a fantastic source of omega 3, which plays an important role in our heart health. Omega 3 helps to boost our HDL cholesterol. HDL cholesterol’s role in our bodies is to limit the build up of cholesterol in our arteries.

Ingredients list

(Makes 4 servings)
Preparation time: 25 minutes
Cooking time: 5 minutes
Allergen advice: Breadcrumbs (gluten), walnuts (nuts), feta (milk)

  • 400g watermelon
  • 2 small shallots, peeled and finely sliced (see tip below)
  • 30ml extra virgin olive oil
  • 4 tsp white or normal balsamic vinegar
  • 200g feta
  • 1 lemon, juiced

For the breadcrumbs

  • 75g slightly stale country bread, crust removed and blitzed into breadcrumbs
  • 2 1/2 tbsp capers
  • 25g walnuts
  • Handful of mint, torn up

Method

Cut the watermelon into cubes and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic vinegar. Cover and put in the fridge for about 15-20 mins.

Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning golden. Add the capers and cook for another minute. Remove from the heat, toss in the walnuts and the torn mint (it will wilt a little), then taste – it will be quite salty, but the watermelon won’t be, so you’ll get a good contrast.

Cut the feta into small dice – about 1cm across.

Toss the cold watermelon and shallots with the rest of the mint leaves. Divide between four plates and place the feta on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix.

Serve cool.

Top tips/Healthy swaps

  • To make peeling the shallots easier, first place them in a heatproof bowl, cover with boiling water and leave to sit for 3-4 mins, before refreshing in cold water. 
  • Why not try adding in some cherry tomatoes for a little something extra.
  • Swap the feta for a feta alternative to make this vegan. It can also be gluten free too by swapping for gluten free bread.

Nutritional information given below is per serving.

Calories: 367.7kcal Fat: 22.8g Saturates: 8.75g Total Sugar: 12.8g Salt: 1.39g