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Whipped feta & griddled watermelon salad

Whipped feta & griddled watermelon salad

What could be a better starter for a summer lunch in the garden than whipped feta combined with watermelon? While you don’t strictly have to griddle (or barbeque) the watermelon for this dish, the addition of heat concentrates the sweetness in the flesh which pairs perfectly with the saltiness of the whipped feta. Look for a nice selection of shapes and sizes for the tomatoes to add extra visual appeal.


For the pickled shallots
1 small shallot, peeled
Splash red wine vinegar
Pinch of salt
Pinch of sugar

For the whipped feta
100g feta, crumbled
125g ricotta or other cream cheese
Zest of ½ lemon
Black pepper
350g mixed heritage tomatoes Salt
2 – 3 tbsp extra virgin olive oil
½ small (1kg, peeled weight about 350g) watermelon

To serve
100g green olives, crushed to pit
A few sprigs purple basil

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  • Finely slice the shallot into very thin rounds. Transfer to a small bowl and toss with the vinegar, salt and sugar. Set aside. 
  • Whiz the feta and ricotta in a small food processor until velvety smooth. Stir through the lemon zest and black pepper. Chill in fridge.
  • Slice or chop the tomatoes into chunks and toss with salt and olive oil. Set aside. 
  • Peel the watermelon skin off with a sharp knife. Slice the watermelon into 1.5cm slices.
  • Heat a griddle pan to very hot.  Add the watermelon slices, as many as you can fit at a time without overcrowding. Sear on both sides for 2-3 mins and set aside to cool. Once cool toss with the tomatoes and their juices. 
  • When ready to serve, dollop the whipped feta onto a plate and pile up the watermelon and tomatoes, alternating between both. 
  • Add the pickled shallot, pitted olives, scatter with za’atar and garnish with the purple basil.
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