Watermelon Salad with Feta

The combination of sweet watermelon, salty olives and creamy feta makes this salad from cookbook author Melissa Clark addictive.

Slideshow: More Terrific Salads

  • Total Time:
  • Servings: 4


  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon harissa or other hot sauce
  • Salt and freshly ground pepper
  • 1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick
  • 1/2 small red onion, thinly sliced
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

How to make this recipe

  1. In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.

Contributed By Photo © Tina Rupp Published August 2001

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