Greek Watermelon Salad with Avocado, Jalapeño & Feta
Adapted from my book, Athens: Food, Stories, Love.Juicy ripe watermelon, creamy avocado, crumbly feta cheese, spicy jalapeño, red onion, and fresh herbs come together in this dazzling, healthy summer salad. As featured in Athens: Food, Stories, Love, this dish blends Greek and Mexican flavors for a sweet, spicy, and refreshing twist on the classic watermelon-feta combo.
Ingredients
- 4 cups ripe firm, sweet watermelon cubes (seeds removed or use seedless)
- 1 large or 2 small ripe avocados
- 1 tablespoon chopped fresh cilantro or mint
- Fleur de sel to taste
- 1 red onion halved and thinly sliced
- 1 jalapeño seeded and sliced into thin rings
- 2/3 cup crumbled Greek feta
- 1/4 cup extra-virgin Greek olive oil
- 1 tablespoon sherry vinegar
Instructions
- Place the watermelon cubes in a large shallow bowl.
- Halve the avocado(s) lengthwise, remove the pit, and score the flesh into 1/2-inch cubes. Using a spoon, gently scoop the avocado directly into the bowl with the watermelon.
- Sprinkle the cilantro or mint and a pinch of fleur de sel over the top.
- Add the onion and jalapeño slices.
- Spoon the crumbled Greek feta on top.
- In a separate bowl, whisk the olive oil, sherry vinegar, and a little more salt to taste.
- Pour the dressing over the salad, toss gently to combine, and serve immediately.
Notes
Why You'll Love This Salad:
Naturally gluten-free and full of healthy fats and protein.
Great for summer parties, BBQs, or a light lunch.
Combines flavors from Greece and Mexico for a unique, global twist.
Featured in "Athens: Food, Stories, Love" by Diane Kochilas
Naturally gluten-free and full of healthy fats and protein.
Great for summer parties, BBQs, or a light lunch.
Combines flavors from Greece and Mexico for a unique, global twist.
Featured in "Athens: Food, Stories, Love" by Diane Kochilas
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