Summer salad with watermelon and feta cheese


by: Nilssons Ambrosia

Another day, another salad. And now that we have begun our salad adventure, I want to make sure that it’s interesting and varied salads we eat. And this one is definitely interesting. I have heard of this salad for some time now, but since it’s not until recently that I began eating feta cheese, I have never thought about making it. But now its summer and I wanted to make a fresh salad full of flavor and crunch. It’s a lovely mix of sweet from the watermelon and salty, yet creamy form the feta cheese. And the mint is just yummy, it adds that little extra something that makes this salad great.


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serves: 4


1 large handful of mixed baby leaves

1 large handful of rocket

1 small watermelon without seeds

10 cherry tomatoes

Half a cucumber

200 g of feta

Sea salt and freshly ground white pepper


4 tablespoons olive oil

1-1 1/2 tablespoons white balsamic vinegar

Sea salt and freshly ground pepper

150 g Garnish: roasted pumpkin seeds + 4 tablespoons finely chopped mint

Nutrition Facts
Summer salad with watermelon and feta cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 538

  • Total Fat: 28.6 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.3 mg
  • Sodium: 307.3 mg
  • Total Carbs: 61.2 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 45.7 g
  • Protein: 21.4 g

how is this calculated?

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1.  Peel the watermelon and cut into 2 x 2 cm squares.

2.  Rinse the rocket and baby leaves. Cut the cherry tomatoes into halves or quarters. Peel the cucumber, cut in half, lengthwise, and scrape out the seeds. Now cut into thin slices. Arrange the rocket, baby leaves, tomatoes and cucumber with the melon pieces and crumble the feta into large pieces on a large platter.

3.  Mix the dressing ingredients together and pour over the salad

4.  Toast pumpkin seeds in a dry pan.

5.  Sprinkle seeds and chopped mint leaves over the salad. Season with sea salt and freshly ground white pepper.

Cooks' note:

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