Recipes Watermelon Salad with Feta 5.0 (6,129) 1 Review The combination of sweet watermelon, salty olives, and creamy feta makes this salad from cookbook author Melissa Clark irresistible. More Terrific Salads By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 20 mins Yield: 4 Ingredients 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) Directions 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. Rate it Print