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Persian Watermelon Salad

Persian Watermelon Salad
Persian Watermelon Salad

What's great about it

Icy cold, juicy watermelon marries perfectly with creamy Persian feta, baby spinach, fresh mint and pickled red onion. High in vitamin C and restorative minerals, this salad is filled with all things summer and it's perfect for celebrations.

I've embellished the salad with blackberries, both smashed and whole as they are abundant and in season here in Sydney and their slight tartness compliments the watermelon's sweetness. Just before serving it's imperative you drizzle generously with a good drizzle of extra virgin olive and a squeeze of lemon. Enjoy.


Serves 6

1 kg cold seedless watermelon (without skin)

60 g baby spinach leaves

250 g Persian feta or goat's feta or labneh (see notes)

1 bunch fresh mint

1 red onion, thinly sliced

2 lemons

2 punnets blackberries

extra virgin olive oil to drizzle


pomegranate jewels

pistachio, pine nuts, figs, labneh



CHOP the watermelon into bite sized chunks then arrange into a serving bowl with the baby spinach.

MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 5 minutes to slightly pickle then scatter over the watermelon chunks.

TOP with freshly chopped mint leaves and the feta.

SMASH 1 punnet of the blackberries with the juice from 1 lemon then spoon over the top of the watermelon.

DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.


Notes and Inspiration

Any leftover watermelon can be blended with ice and a squeeze of lime for a refreshing cooler or try blending frozen chunks of watermelon with coconut cream for an instant ice cream.


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