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Watermelon, Feta & Black Olive Salad

A refreshing, healthy summer salad just in time for Christmas!
Watermelon Salad
Watermelon Salad
Macros per serve
Carbs: 50
Protein: 4
Fat: 5


6 servings
  • 1 Small Red Onion
  • 2 Limes
  • 1.5 kg Watermelon 
  • 150g Feta Cheese
  • 1 Bunch Fresh Flatleaf Parsley 
  • 1 Bunch Fresh Mint (Chopped)
  • 4 Tablespoons Extra Virgin Olive Oil 
  • 100g Pitted Back Olives
  • Black Pepper


  1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.

  2. Remove the rind and pips from the watermelon, and cut into approximately 4cm chunks, Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

  3. Tip the onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Watermelon Salad

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