Watermelon Feta Salad with Pickled Shallots

Why You’ll Love This Recipe

This Watermelon Feta Salad with Pickled Shallots is the ultimate summer dish—fresh, vibrant, and bursting with flavor. It hits all the right notes: sweet from the watermelon, salty from the feta, tangy from the pickled shallots, a hint of spice from chili flakes, and a refreshing citrus twist from orange slices. Tossed with peppery rocket and fresh herbs, this salad is as beautiful as it is delicious, making it a perfect choice for barbecues, picnics, or light meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 4 cups (650 g) watermelon, cubed
• 1/2 cup feta cheese, cubed or crumbled
• 1/3 cup sliced black olives
• 1/2 teaspoon crushed chili flakes
• 2 cups packed rocket leaves
• Handful of mint leaves
• 12 lemon thyme sprigs (leaves picked)
• 1 orange, peeled and sliced into rounds

For the salad dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Sea salt flakes and freshly ground black pepper, to taste

For the pickled shallots:

• 2 French shallots, peeled and thinly sliced
• 1/4 teaspoon sea salt flakes
• 1 teaspoon sugar
• 4 lemon thyme sprigs
• 1/3 cup rice wine vinegar
• Crushed black pepper, to taste

Directions

1. Pickle the shallots: In a medium bowl, combine all ingredients for the pickled shallots. Ensure the shallots are completely submerged in vinegar. Cover and let rest for 15–30 minutes. Drain vinegar before using or scoop out shallot slices directly.
2. Prepare the dressing: In a small lidded jar, combine all dressing ingredients. Shake well until emulsified.
3. Assemble the salad: In a large bowl, combine watermelon, feta, olives, chili flakes, lemon thyme, mint, orange slices, rocket, and pickled shallots. Drizzle with dressing and toss gently to coat. Transfer to a serving platter or salad bowl and enjoy.

Servings and timing

Servings: 6–8
Preparation time: 20 minutes
Total time: 20 minutes

Variations

• Replace rocket with baby spinach or arugula.
• Swap feta for goat cheese or halloumi cubes.
• Add cucumber for extra crunch.
• Use red wine vinegar instead of balsamic in the dressing.
• Sprinkle with toasted pine nuts or sunflower seeds for added texture.

Storage/Reheating

This salad is best enjoyed fresh. If preparing ahead, keep the dressing and pickled shallots separate and toss just before serving. Leftovers can be stored in the refrigerator for up to 1 day but may become watery due to the watermelon.

FAQs

Can I make this salad ahead of time?

Yes, but store the dressing and pickled shallots separately. Combine just before serving.

Do I need to pickle the shallots?

No, but the quick pickling adds a tangy flavor that balances the sweetness of the watermelon.

Can I use different cheese?

Yes, goat cheese or halloumi are great substitutes for feta.

What can I substitute for rocket?

Baby spinach, mixed greens, or arugula work well.

Can I make it vegan?

Yes, simply omit the cheese or use a plant-based feta alternative.

How do I keep the salad from becoming watery?

Cut watermelon into even cubes and assemble the salad just before serving.

Can I add protein?

Yes, grilled chicken or shrimp pair well with this salad.

What’s the best way to cut the orange?

Peel and slice into rounds or half-moons for easy presentation.

How spicy is this salad?

It has a mild kick from the chili flakes, but you can adjust to taste.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but you can use dried thyme or mint in smaller quantities if needed.

Conclusion

Watermelon Feta Salad with Pickled Shallots is a refreshing, colorful dish that brings together sweet, salty, spicy, and tangy flavors in perfect harmony. Quick to prepare and visually stunning, it’s a summer favorite that’s guaranteed to impress at any gathering.

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