Watermelon Salad with Feta Cheese and Pickled Onions

Watermelon and feta cheese is a classic combination I’ll never tire of. This salad is served cold, so it’s perfect for lunch on a hot summer day. I enjoyed it yesterday after a long powerwalk in the sun and a dip in the sea. The summer is officially here, folks!

Read on for the recipe.

Watermelon Salad with Feta Cheese and Pickled Onions

Serves 2

A refreshing chilled salad with sweet, salty, and tangy flavors.

Prep Time 2 hr

Cook Time 10 min


  1. 1/2 small watermelon (about 1 1/2 kilo)
  2. 2 cups cherry tomatoes in mixed colors
  3. a handful of fresh mint
  4. 2 handfuls baby rocket
  5. 250 g feta cheese (use soy feta for a vegan meal), crumbled
  6. pickled onion, to taste
  7. a sprinkle of extra-virgin olive oil
  8. a generous sprinkle of freshly grated pepper and sea salt

for the pickled onions

  1. 1 onion
  2. 2/3 cup white wine vinegar
  3. 2/3 cup water


  1. Start by preparing the pickled onions a couple of hours ahead of time.
  2. Keep your watermelon in the fridge until it’s time to chop it.
  3. Slice the onions cross-wise to make rings. Place in an airtight jar, and fill up with the vinegar and water. Close lid and let sit at room temperature for a couple of hours.
  4. Cut your watermelon into large cubes, removing as many seeds as possible without tearing it apart.
  5. Slice your cherry tomatoes in half, some length-wise and some cross-wise.
  6. Chop most of the mint finely.
  7. Arrange the watermelon, cherry tomatoes, chopped mint, and rocket on a large serving platter.
  8. Top with the crumbled feta cheese, some pickled onions, a sprinkle of olive oil and plenty of salt and pepper.
  9. Garnish with some more mint.


  1. Tip: If you make the salad a little ahead of time, make sure you keep it in the fridge until it’s time to serve. You want it chilled.