Watermelon and fetta salad
Reader's Digest


  • 400 g watermelon flesh
  • 2 nectarines or peaches
  • 3 1/3 cups (170 g) mixed salad leaves, including rocket and frisée
  • 200 g fetta
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • salt and pepper
  • 2 tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds


  1. Cut the watermelon into bite-sized chunks, removing all the seeds as you come across them.
  2. Halve the nectarines or peaches and remove the stones, then slice the flesh.
  3. Tear the salad leaves into bite-sized pieces, if necessary.
  4. Combine the fruit and salad leaves in a large salad bowl.
  5. Crumble the fetta over the salad.
  6. Add the oil and lemon juice and toss gently until well mixed.
  7. Season with plenty of black pepper, but add salt cautiously as the cheese can be very salty.
  8. Sprinkle over the seeds and serve.

Serves 6
Preparation: 15 minutes


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