Mary Berry’s Watermelon and Feta Salad is a vibrant, thirst-quenching summer dish that balances sweet fruit with salty cheese and cooling mint. Ideally the watermelon should be chilled thoroughly before assembling to ensure the salad remains crisp and refreshing even on the hottest days.
Mary Berry Watermelon and Feta Salad Recipe Ingredients
- 1/2 medium watermelon, peeled, deseeded, and cut into 2cm (3/4 in) cubes
- 1 large cucumber, peeled, deseeded, and cut into 2cm (3/4 in) cubes
- 200g (7 oz) Feta cheese, cut into 2cm (3/4 in) cubes
- 1 bunch of fresh mint, leaves chopped
- 4 spring onions (scallions), trimmed and finely sliced
- 50g (2 oz) pitted black olives, halved (optional)
For the Dressing:
- 4 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
How To Make Mary Berry Watermelon and Feta Salad Recipe
- Prep the Fruit and Veg: Peel the watermelon and remove as many seeds as possible. Cut the pink flesh into uniform 2cm cubes. Peel the cucumber, slice it lengthways, scoop out the watery seeds with a teaspoon, and cut the flesh into cubes matching the size of the watermelon.
- Combine the Base: In a large, wide serving bowl or platter, arrange the watermelon and cucumber cubes. Scattering them on a platter rather than a deep bowl prevents the weight of the fruit from crushing the layers below.
- Add the Savory Elements: Scatter the cubed Feta cheese, sliced spring onions, and halved black olives (if using) evenly over the fruit base.
- Make the Dressing: In a small jar or jug, whisk together the extra virgin olive oil and fresh lemon juice. Season with a generous grinding of black pepper and a small pinch of salt (remembering that Feta is naturally salty).
- Dress and Garnish: Just before serving, drizzle the dressing over the salad. Sprinkle the generous handful of chopped fresh mint over the top.
- Serve: Serve immediately while the ingredients are cold and crisp.
Recipe Tips
- Seedless is Best: While you can pick seeds out, buying a seedless watermelon saves significant time and improves the eating experience.
- Cucumber Prep: Deseeding the cucumber is a crucial Mary Berry tip. The seeds release a lot of water which can dilute the dressing and make the salad soggy.
- Cheese Texture: Cut the Feta into cubes rather than crumbling it. Cubes hold their shape better when tossed and provide a nicer texture contrast to the crisp melon.
- Dressing Timing: Watermelon releases juice the moment it touches salt or acid. Always add the dressing at the very last second before bringing the dish to the table.
What To Serve With Mary Berry Watermelon and Feta Salad
Watermelon salad accompaniments are light, grilled additions frequently served at barbecues to cut through the smoke and char of the main course. Ideally the grilled lamb or chicken skewers should be seasoned with lemon and oregano to echo the Mediterranean flavor profile of the salad.
- Grilled lamb kofte or chicken souvlaki
- Mary Berry Potato Salad for a carb option
- A bowl of tzatziki with warm pita bread
- A chilled glass of Rosé or homemade lemonade
How To Store Mary Berry Watermelon and Feta Salad
- Refrigerate: This salad is best eaten immediately. However, you can store leftovers in an airtight container for up to 24 hours. Be aware that the watermelon will release liquid, so you may need to drain it before eating.
- Prep Ahead: You can chop the watermelon and cucumber 4 hours in advance and keep them covered in the fridge. Store the dressing in a separate jar and combine just before serving.
- Freeze: Do not freeze this salad. Watermelon and cucumber have extremely high water content and will turn into a mushy, inedible mess upon thawing.
Mary Berry Watermelon and Feta Salad Nutrition Facts
- Calories: 210 kcal (per serving)
- Carbohydrates: 14g
- Protein: 9g
- Fat: 15g
- Fiber: 1g
- Sugar: 12g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes, finely sliced red onion works well. If the onion flavor is too strong, soak the slices in ice water for 10 minutes and drain them before adding to the salad to mellow the bite
resh basil is a fantastic alternative. It pairs beautifully with watermelon and feta, steering the flavor profile slightly more towards an Italian caprese style.
Absolutely. Diced avocado adds a creamy texture that complements the crisp melon. Add it just before serving to prevent browning.
Try More Recipes:
Mary Berry Watermelon and Feta Salad Recipe
Description
A refreshing and colorful summer salad featuring sweet watermelon, crisp cucumber, and salty feta cheese.
Ingredients
Instructions
- Cube the watermelon and peeled, deseeded cucumber.
- Arrange fruit on a large serving platter.
- Scatter Feta cubes and sliced spring onions on top.
- Whisk oil, lemon, and seasoning for the dressing.
- Drizzle dressing over the salad just before serving.
- Garnish with chopped fresh mint.
Notes
- This recipe is from “Mary Berry’s Quick Cooking.”
- Keep the ingredients chilled until the very last moment.
- For a twist, add a drizzle of balsamic glaze over the finished dish.
