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Watermelon and Feta Salad

Serves 4

© by Thomas Schauer

According to José Andrés, this sweet-and-savoury salad can be found in taverns throughout the Mediterranean.


  • Seedless Watermelon 1 small (about 3 lbs), rind removed and cut into 1-inch cubes, or 4 cups pre-cut Watermelon Pieces
  • Fresh Lemon Juice 1 Tbs
  • Honey preferably Greek, 1 tsp
  • Extra Virgin Olive Oil ¼ cup, divided
  • Kalamata Olives 6, pitted & thinly sliced
  • Mint Leaves 8, thinly sliced
  • Scallion 1, trimmed & thinly sliced
  • Red Watercress or Baby Arugula 1 cup
  • Crumbled Feta ½ cup
  • Flaky Sea Salt

Cook It

  1. Chill the watermelon in the refrigerator for about 20 minutes. Whisk the lemon juice, honey, and 3 tablespoons of the olive oil in a large salad bowl until emulsified.
  2. Add the watermelon, olives, mint, scallions, and watercress and toss well. Scatter the feta over the salad, drizzle with remaining olive oil, and season to taste with sea salt.

Read our review of Zaytinya

Images © 2024 by Thomas Schauer. Courtesy of Ecco, an imprint of HarperCollins Publishers.Text © From Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.