Nigella Watermelon And Feta Salad

I remember the first time I had this salad — it was one of those unbearable summer afternoons where the kitchen feels like it’s plotting against you. The idea of turning on the oven? Laughable. I flopped onto a garden chair with a bowl of this watermelon and feta salad, and everything just… cooled down. It was like someone hit the refresh button on the day.

Now, I don’t know about you, but I used to think fruit had no place in a salad. I mean, fruit’s dessert, right? Then Nigella came along and said: “Hold my lime.” She threw juicy watermelon together with crumbly feta, tossed in mint and red onion, and gave it all a good slick of olive oil. Game-changer.

It’s salty, sweet, sharp, and so easy it barely counts as cooking. It’s the salad that made me trust herbs in weird places — and yes, olives too, even though I was skeptical at first. But that’s the beauty of it: nothing here is trying too hard, yet it all just works.

Why You’ll Love It

• It’s basically summer in a bowl — cool, crisp, and hydrating.
• No stove, no stress — perfect for heatwaves or lazy evenings.
• The salty-sweet combo is outrageously addictive.
• It’s shockingly pretty — pinks, greens, and glossy olives.
• Great for BBQs, picnics, or solo lunches that feel a bit fancy.
• Leftovers are surprisingly decent the next day (if you’ve got any).

Ingredients

• 1 small red onion — for sharp bite and colour
• Juice of 4 limes — zingy and fresh (start with 2, add more if needed)
• 1½ kg watermelon — ripe and sweet, rind removed
• 250g feta cheese — crumbled or torn, your call
• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh mint, chopped
• 4 tbsp extra virgin olive oil
• 100g pitted black olives
• Freshly cracked black pepper

How to Make It

Soften the onion bite:

Peel and finely slice your red onion into half-moons. Drop them into a small bowl and cover with lime juice. This softens the rawness and turns them a bit pink and mellow. Let it sit while you prep everything else.

Chop your melon like a rebel:

Cut the watermelon into chunky triangles or bite-sized cubes — about 4cm-ish. Remove any seeds as you go. I tend to nibble as I chop… don’t judge me.

Get your feta in there:

Break the feta into rough pieces — not too small. You want creamy clumps, not crumbs. Toss it gently with the melon in a big, shallow bowl.

Bring in the herbs:

Tear up the parsley — some people just use the leaves, but I love a bit of stalk for crunch. Add your chopped mint too. It’s the perfume of the dish, honestly.

Add the olives and oil:

Chuck in the olives, then drizzle everything with the olive oil. Don’t skimp — this ties it all together. Give it a gentle mix. Think more “scooping” than “tossing” — you don’t want to mash the feta.

Finish with the onions:

Pour the onion and all its limey juice over the salad. It’ll look a bit chaotic — that’s perfect. Grind over some black pepper, taste, and adjust. Maybe it needs another lime. Maybe it doesn’t. Trust your tongue.

Chill (the salad and you):

If you’ve got the patience, pop it in the fridge for 10–15 mins. It’ll be extra refreshing. If not? Dive in immediately.

Common Mistakes and How to Dodge Them

Why is my salad watery?
Watermelon has a lot of moisture — pat it dry with a clean towel before mixing if you’re worried.

Why does it taste bland?
Could be too little lime or not enough feta. Don’t be shy with seasoning — lime, salt, pepper, and olive oil make it sing.

I broke the feta into mush — help?
Next time, mix everything except the feta first. Fold it in gently at the end.

I used pre-chopped watermelon and it was meh.
Fresh-cut watermelon is a must here. The pre-cut stuff is often watery and flavourless.

My red onion was too strong.
Soak it longer in lime juice — at least 10 minutes. It transforms the flavour.

Storage and Reheating

Fridge:
Store leftovers in a sealed container for up to 2 days. It’ll soften a bit, but still tastes lush.

Freezer:
Nope. Please don’t. The watermelon turns to mush.

Reheating:
Just… don’t. This salad’s meant to be eaten cold. That’s its whole vibe.

Frequently Asked Questions

Can I make this ahead of time?
Yep! Just keep the watermelon, feta, and herbs separate, then mix everything just before serving for best texture.

Can I skip the olives?
Of course. They add a briny note, but it’s still fab without.

Is there a vegan version?
Swap feta for a vegan feta-style cheese or some salty marinated tofu cubes.

Can I add cucumber?
Sure can! Adds extra crunch. Just deseed it to avoid extra water.

Nutrition Facts (Per Serving):

Calories: 98
Fat: 5.1g
Carbs: 13g
Protein: 1.6g
Sodium: 63mg
Sugar: 10g

Try More Nigella Recipes:

• Nigella Apple Chutney
• Nigella Chili Jam
• Nigella Italian Starters