Enjoy Mediterranean flavours in this feta and watermelon salad. Perfect as a fresh and quick side for a summery lunch, this easy salad balances the rich and sharp notes of the crumbly feta with the sweet, juicy flavour of the watermelon, making the ideal summer side.

What you need to know before you start

There is essentially no cooking involved in making this watermelon and feta salad. Leave the oven, stovetop and microwave off for this recipe – preparations simply involve whisking together a simple dressing, combining the ingredients for a chilli salt and cutting the watermelon and feta into equal sizes before arranging everything on a platter.

For equipment, you’ll need a large chef’s knife to make quick work of the slicing, a whisk for the dressing and some mixing bowls.

Why is this the best watermelon and feta Caprese salad?

Nutritionally balanced, refreshing, hydrating and low in calories, this homemade summer salad is perfect for those warmer months. Inspired by the presentation of a classic Caprese salad, it’s a great option for picnics, barbecues, birthday parties and dining alfresco. The sweet juicy watermelon, the saltiness from the feta, the spicy kick from the chilli salt and the savoury tang from the dressing combine to create a delicious salad that’s designed to feed a crowd. 

There are many varieties of melon which would undoubtedly suit this dish. There are more than a thousand varieties of watermelon alone, all with different sizes, colours, flavours and different levels of sweetness. Our preference was for a pink fleshed seedless ‘Crimson Sweet’ watermelon, which is seasonally available in summer across Australia. Equally as good a substitute would be rockmelon or honeydew melon (when in season, of course), or even a mixture of all three. 

Which feta is best for salads?

For this salad, we used Greek feta; more specifically, the brand Dodoni, which is made with sheep and goat's milk. It’s tangy and very sharp in flavour, slices beautifully but crumbles just as easily, making it a perfect pairing to the watermelon. 

What are the ingredients of Caprese salad?

A traditional Caprese salad is made with fresh tomatoes, mozzarella cheese, fresh basil leaves, extra virgin olive oil and balsamic vinegar. This recipe takes inspiration from a classic Caprese that sees the ingredients layered in an alternating pattern. 

What ingredients you’ll need

Greek feta: The saltiness from the feta and the soft crumbly texture work in tandem with the sweet watermelon to create a sweet-salty-savoury salad. 

Seedless watermelon: We chose the sweet and juicy, pink-fleshed seedless ‘Crimson Sweet’ watermelon, which is seasonally available over summer across Australia.

Micro mint leaves: Mint leaves add a refreshing and slightly sweet taste to the salad. Micro mint is very cute, and looks great as a garnish, but you can also use any mint you have to hand – simply tear larger mint leaves into small pieces. 

Dried chilli threads: Chilli threads are thin strands made from dried chilli peppers that impart a mild heat. They’re available from specialty grocery stores.

Red wine vinegar: Red wine vinegar adds a tangy acidity, with its sharpness contrasting the sweetness of the watermelon and the saltiness of the feta. 

Chilli-infused extra virgin olive oil: This adds a warm, spicy kick and depth of flavour to the salad. 

Lime: The zest and juice of the lime brightens the dressing. 

Caster sugar: The fine granules of caster sugar dissolve evenly in the dressing to impart sweetness. 

Garlic clove: Crushed garlic cloves add a savoury aroma and complexity to the tangy dressing. 

Salt flakes: Combined with the chilli flakes and Aleppo pepper, salt flakes create a chilli salt to enhance the flavours of the dish. 

Chilli flakes: These flakes add a kick of heat to the chilli salt. 

Aleppo pepper: Aleppo pepper is a moderately spicy dried capsicum commonly used in Middle Eastern, Mediterranean and Turkish cuisines. It has a gentle heat that complements the sweetness of the watermelon. You can substitute with a blend of sweet paprika and cayenne pepper. 

How do you cut a watermelon?

Correctly preparing your watermelon is a crucial component to this recipe, as the pieces should be equal size to the feta. To cut a whole watermelon, trim the ends to create a stable base and cut it lengthwise. Carefully cut away the skin and cut the flesh into cubes. Any offcuts can be stored in an airtight container in the fridge to enjoy later.

How to store watermelon and feta Caprese salad 

Asked to bring a plate? Prepare the recipe as normal and store refrigerated in an airtight container for up to 1-2 days, keeping the mint leaves separate. When you’re ready to take the salad with you, transport it in a chilled esky to your location. All the flavours will continue to amalgamate and intensity for even better results. Add mint leaves when ready to serve.

How to serve with watermelon and feta Caprese salad recipe

Choose seared steaks, pan-roasted fish, barbecued prawns or grilled meats to serve alongside this watermelon and feta salad. Whatever your protein of choice, it’s the perfect accompaniment to summer dinner parties, picnics, barbecues or lunches. 

Serve it on its own platter topped with the homemade dressing, mico mint leaves, chilli threads and chilli salt, with extra chilli salt on the side so your guests can customise their plate. 

If you love our watermelon and feta Caprese salad recipe recipe, try this 

For more perfect summer salads to try this picnic season, choose from our curated selection: 

• Broccoli tabouli salad
• Big grain salad
• Green mango salad