Jamie Oliver Watermelon Salad

This salad hits the table every single time the sun decides to show up. It’s my go-to “oh god it’s hot and I don’t want to cook” answer — just chopping, tossing, and pretending I’m somewhere coastal with a cold drink in hand. It’s also one of those dishes that looks way fancier than it is. You bring this to a BBQ? You’re the fancy friend. Instantly.

The combo of watermelon and feta used to sound weird to me, not gonna lie. Sweet and salty? Cheese with fruit? But once you try it with a drizzle of olive oil, some lime, and that little surprise heat from jalapeño — mate, it works. There’s no actual cooking involved, just slicing and layering. Which is about all I can manage when it’s too hot to stand near a hob anyway.

Why You’ll Love It

• Comes together in under 15 minutes
• Refreshing and light, even on the hottest days
• No oven, no stove — zero sweat involved
• The salty-sweet combo is genuinely addictive
• Great for BBQs, picnics, or sneaky fridge snacking
• Avocado adds creaminess that balances the tangy dressing

Ingredients

For the dressing:

• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lime juice
• ½ garlic clove, minced
• ¼ tsp sea salt

For the salad:

• 5 cups cubed watermelon
• 1 heaping cup diced English cucumber
• ¼ cup thinly sliced red onion
• ⅓ cup crumbled feta cheese
• 1 avocado, cubed
• ⅓ cup torn fresh mint or basil
• ½ jalapeño or serrano, thinly sliced (optional)
• Sea salt, to taste

How to Make It

Make the dressing first:

Grab a small bowl. Whisk together the olive oil, lime juice, garlic, and salt. That’s it. Set it aside and feel smug.

Chop up your watermelon:

Try not to eat half of it as you cube. I aim for roughly 1-inch cubes — not too small, not too bulky. Juicy but still scoops well.

Build your base:

On a big platter or shallow salad bowl, arrange watermelon, cucumber, and thin red onion slices. Spread them out like a painting. Bonus points for pretending you’re on a cooking show.

Layer the good stuff:

Top with crumbled feta, avocado cubes (gently — they bruise easily), torn mint or basil, and sliced chilli if using. Looks like a mess, but a very delicious mess.

Drizzle and finish:

Spoon over your dressing — start with half, then taste and add more if you want. Sprinkle with a bit more salt if needed, and serve right away.

Common Mistakes and How to Dodge Them

Watermelon too watery?
Drain it a bit before mixing. Or use a slotted spoon to serve — helps avoid soggy plates.

Avocado turning brown?
Add it right before serving, and make sure it’s not too ripe. Slightly firm = best.

Overpowering onion?
Soak red onion slices in cold water for 10 minutes to mellow them out. Works wonders.

Dressing too sour?
It shouldn’t be. But if it is, add a tiny drizzle of honey to balance it.

Storage and Reheating

Fridge:
Best eaten fresh, but you can store leftovers for up to 1 day. Keep the dressing and avocado separate if you know you won’t eat it all at once.

Freezer:
Nope. Watermelon turns to mush. Just… don’t.

Reheat:
Ha! No.

Frequently Asked Questions

Can I use a different cheese?
Sure! Goat cheese is good. But feta really nails the salty-creamy contrast.

Is it spicy with the jalapeño?
Just a little kick. Skip it if you’re nervous. Or sub in thinly sliced radish for crunch.

What if I don’t have lime?
Lemon will work in a pinch — but lime gives it that proper zing.

Can I make this ahead?
Chop everything ahead, but don’t assemble or dress it until just before serving.

Nutrition Facts (Per Serving):

• Calories: 245
• Fat: 17g
• Carbs: 17g
• Protein: 5g
• Sodium: 270mg
• Sugar: 12g
• Fiber: 3g