Watermelon Feta Salad Recipe | Fresh Tastes Blog | PBS Food

Refresh Yourself with Watermelon Feta Salad

Watermelon Feta Salad

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When I saw fellow food blogger Alice Currah’s blog post last year announcing that she was writing a cookbook, I couldn’t have been more thrilled! I have read Alice’s blog for years and just love her mouth-watering photos and delicious recipes. On top of all that, she’s an amazing writer! Although we’ve never actually met in person, I feel like we’re friends in real life.

Well, the long-awaited day finally came and I am holding in my hands a copy of Savory Sweet Life, Alice’s cookbook—hot off the press! Let’s just say that I am fighting back the urge to make every recipe at once. So many goodies!

Watermelon Feta Salad

I couldn’t think of a better recipe to start off with than Alice’s Watermelon Feta Salad. I’ll admit that I was a little skeptical at first, only because I never thought feta cheese and watermelon would go together. I love watermelon though so I decided to give it a go!

After one bite I knew— I knew what Alice said was true when she said you could find yourself going back for seconds and thirds. Amen to that. This salad is incredibly addicting and refreshing to say the least.

Watermelon Feta Salad

Go ahead and try this for lunch today….I bet you won’t be able to stop eating it either. Thanks, Alice!

Watermelon Feta Salad

This watermelon feta salad recipe is a combination of juicy watermelon and fragrant cheese - great for a cookout or side dish. Alice Currah of SavorySweetLife.com shares a fresh and flavorful from her first cookbook. Jenna Weber explains why this recipe works so well in a full post on the Fresh Tastes blog.



  • 6 cups cubed watermelon
  • 1 cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh mint
  • ¼ cup fresh lime juice
  • 1 tbsp extra-virgin olive oil


  1. Combine watermelon, feta cheese, red onion, and mint in a large bowl.
  2. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Serve immediately.

Yield: 6-8 servings


Editor’s Note

This recipe is reprinted with permission of the author. Alice Currah is also a food blogger for PBS Parents’ own food blog, Kitchen Explorers. You can get Alice’s cookbook while supporting PBS by purchasing the book through ShopPBS.

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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