Feta, lemon and melon come together in this summery melon salad to create a fresh, light treat that’s perfect for warm days. The combination of sweet cantaloupe or watermelon, crisp cucumber, mild courgette and creamy feta is reminiscent of Mediterranean summer salads and makes for a refreshing change on the plate. A splash of lemon juice, fragrant mint and toasted pumpkin seeds harmoniously round off this summer salad with melon and feta. Ideal as a light main course or as a colourful salad with watermelon and feta for a barbecue or picnic. Enjoy!
Ingredients for this recipe
The exact quantities of the ingredients can be found on the recipe card at the end of the article.
- Pumpkin seeds: when roasted in a pan, they add a nutty, slightly tangy crunch
- Cantaloupe or seedless watermelon: sweet, juicy and refreshing, perfect as a summer base
- Cucumbers: mild in flavour, adding freshness and crunch
- Courgette: tender yet firm to the bite, goes well with melon
- Lamb’s lettuce or rocket: optional; adds a touch of fresh greenery and a slightly spicy note
- Lemon juice from organic lemons: adds a zesty tang; so the zest is safe to use too
- Lemon zest from organic lemons: aromatic, free from pesticide residues
- Extra virgin olive oil: high-quality and cold-pressed, bringing together all the flavours with a mild, fruity taste
- Sea salt: brings out the flavour of each ingredient
- Fresh mint: has a pleasant cooling effect and gives the salad a Mediterranean freshness
- Feta: traditionally made from sheep’s and goat’s milk, strongly salty and slightly crumbly; I used a milder cow’s milk feta-style cheese for this recipe, but the traditional sheep’s/goat’s milk version works just as well.
Method
Toast the pumpkin seeds in a dry frying pan over a low heat until they turn a light golden brown and give off a fragrant aroma. This brings out their nutty flavour and gives them a lovely crunch.
Peel the melon, remove the seeds and cut it into bite-sized pieces. This makes it easier to mix with the other ingredients later on and helps it retain its juice.
Peel the cucumber and slice it thinly, and do the same with the courgette. Sprinkle with a little salt and squeeze out the excess liquid after 5 minutes to drain them. This prevents the salad from becoming watery.
Wash the lamb’s lettuce or rocket and spin-dry it, if using, then place it in a large bowl with the prepared vegetables. Mix everything together with lemon juice, a generous dash of olive oil and a little salt. This ensures the dressing is distributed evenly and the vegetables stay juicy.
Fold in the chopped mint leaves so that their fresh flavour isn’t lost and they are evenly distributed throughout the salad.
Arrange the salad on a large platter or in a bowl, sprinkle the roasted pumpkin seeds over the top, and crumble the feta roughly with your fingers before scattering it over the salad. Drizzle a little more olive oil over the top and garnish with fine strips of lemon zest. This makes the salad look particularly inviting and gives it a delicate citrus flavour.
Variations
- Goat’s cheese can be used instead of feta.
- Fresh herbs such as basil or parsley are also a great choice.
- If you prefer a fruitier flavour, you can add a few raspberries or strawberries.
- For a bit more crunch, you can use walnuts instead of pumpkin seeds
Serving suggestions
- Perfect as a light main course on hot summer days
- The perfect accompaniment to grilled meat or fish
- It also makes a lovely starter on a buffet
Frequently Asked Questions
Can I prepare the salad in advance?
Yes, you can prepare all the ingredients and store them separately, but don’t mix them together until just before serving, so that the melon doesn’t absorb too much water.
Which melon is best?
Cantaloupe and watermelon are particularly flavourful and go wonderfully with salty feta.
How long does the salad keep?
It’s best to eat it fresh, as the melon releases water and the salad will otherwise quickly become mushy.
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Recipe Card
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Feta, Lemon & Melon Salad
Ingredients
Equipment
Method
- Toast the pumpkin seeds in a dry frying pan over low heat for a few minutes, until lightly browned and starting to pop.
- Peel the melon, remove the seeds and cut into slices.
- Peel the cucumber and slice thickly; do the same with the courgette.
- Place the vegetables and lamb’s lettuce (if using) in a large bowl and toss with plenty of lemon juice, olive oil and a few pinches of salt. Taste and adjust the seasoning if needed.
- Fold in the chopped mint and arrange everything on a platter or in a bowl.
- Sprinkle over the toasted pumpkin seeds, crumble the feta on top, drizzle with a little more olive oil and garnish with lemon zest. Serve immediately.
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