Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There are 2 types of people in this world--the type that thinks topping watermelon with olives and feta is insane, and the people who have actually tried it. Creamy, briny, salty feta and olives and herbaceous mint perfectly complement the sweet, juicy watermelon. It's absolute perfection.

Recipe Summary

30 mins
30 mins
8 slices


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.

  • Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.

  • Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

Chef's Notes:

I do not recommend using watery, canned black olives.

You can sneak some cayenne on this, but to me, the black pepper works better.

Feel free to use basil instead of mint and any other slightly sweet vinegar, such as balsamic, instead of rice vinegar.

Editor's Note:

Nutrition data for this recipe includes the full amount of watermelon. The actual amount of watermelon consumed will vary.

Nutrition Facts

527 calories; protein 13.9g; carbohydrates 87.9g; fat 18.5g; cholesterol 42.1mg; sodium 886.3mg. Full Nutrition