Updated: Watermelon Feta Salad


Chopping and tossing. That’s pretty much it.  Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer. The best part? No cooking (well, unless you want to toast cumin seeds, but that’s really up to you).


I first published this recipe in 2017. Given that there’s a heatwave in Italy right now, I have no desire to turn on the oven and since one of our watermelons is ripe and ready for harvesting, I thought it was time to look at this recipe anew.

Did you grow up around friends who put salt on their watermelon wedges? I did, and I thought it was strange. Why not just eat a slice; spit the seeds as far as you can; and then run off to go swimming? Then I grew up and my taste buds changed. Now a savory approach is one of my favorite ways to eat watermelon. With just a little prep, this can be a side dish or a whole meal.

Happy tummy. Cool kitchen. Enjoy!


Did you enjoy reading or making the recipe from this post? If so, please give it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Watermelon Feta Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 6 cups watermelon, large diced and de-seeded
  • 7 ounces feta cheese, cubed
  • 1 teaspoon cumin seeds
  • 2 scallions
  • Zest of 1 orange
  • Juice of 1 orange. Alternatively, juice of 1/2 grapefruit
  • 2 tablespoons finely chopped mint, basil, or cilantro. Alternatively, 1 teaspoon finely minced tarragon (a little goes a long way, so go lightly)
  • 1/2 teaspoon black pepper
  • Coarse salt to taste (at time of serving, only)


  1. Remove the rind and seeds from the watermelon and cut the melon into bite sized cubes. Place in a large bowl
  2. Dice the feta cheese into small cubes. Place in the bowl with the watermelon
  3. Finely chop the scallions and put them in the bowl with the melon
  4. Finely chop the mint, basil, cilantro or tarragon and place it in the bowl with melon
  5. If you choose, heat the cumin seeds in skillet over medium heat for 2 minutes
  6. Crush the cumin seeds and black pepper using a mortar and pestle, bottom of a glass, or meat tenderizer (in a bag). Keep a little texture, do not grind to a powder. Place in little mixing bowl
  7. Zest the orange and place zest in the bowl with the cumin seeds
  8. Juice the orange or grapefruit and place in the bowl with the cumin seeds. Whisk to combine
  9. Pour the juice, zest and spice mixture over the melon mixture and gently mix to combine
  10. Refrigerate between 1-3 hours to let the flavors “meld.” Prior to serving, re-mix to distribute juices. Salt to taste (optional). Serve chilled with a slotted spoon

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

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