Refreshing Israeli Watermelon Feta Salad: The Ultimate Summer Side Dish

This vibrant and incredibly refreshing watermelon salad is a true celebration of summer flavors, perfect for any gathering. It’s generously loaded with sweet watermelon, crisp cucumber, savory feta cheese, briny olives, and an abundance of fresh, leafy herbs. The dynamic duo of fresh parsley and cooling mint isn’t just an afterthought; they team up with bright lemon juice to infuse this salad with an irresistible “wow” factor, transforming it into an unforgettable side dish for all your summer barbecues, picnics, and outdoor meals. Get ready to impress your guests with this delightful burst of freshness! (Jump to Recipe.)

This month, our culinary journey for the Eat the World recipe challenge takes us to a fascinating and profound land: Israel. This small yet mighty nation is a tapestry of vivid contrasts, rich history, and deep spiritual significance. It’s a place that stirs intense emotions and holds immense importance in the hearts of millions across the globe, many of whom have never even set foot on its ancient soil. Israel stands as the revered birthplace of Christianity and a pivotal site for Judaism and Islam, a land whose borders and identity have been the subject of centuries of conflict and continue to be debated fiercely today.

Yet, amidst its complex geopolitical landscape, Israel also flourishes with breathtaking modernity. You’ll find magnificent remnants of humanity’s earliest history standing proudly alongside innovative, cutting-edge architecture and structures. Ancient temples and archaeological wonders are often just a stone’s throw away from spectacular, sun-drenched beaches, bustling discos, and a vibrant, contemporary nightlife. This blend of ancient and modern, tradition and innovation, creates an atmosphere unlike any other.

My personal perception of Israel has always been deeply influenced by the romanticized vision of its unique kibbutz culture. During my high school years, I became inseparable friends with the wonderfully indomitable Judy – a dear friend who remains so to this day. Judy possessed an incredibly adventurous spirit. While most of us “poor saps” were diligently finishing school and following the conventional path toward post-secondary education, she blazed her own trail. Finishing her studies early, she gallivanted halfway across the world to live and work in a kibbutz in Israel. At the time, I had only a vague idea of what a kibbutz truly was, but the concept itself was exotic, exciting, and epitomized the height of wild, adventurous freedom in my young mind.

Listening to her utterly fantastic stories after she returned from her adventures left an indelible impression on me. She painted a vivid picture of a “land of milk and honey,” a place perpetually bathed in sunshine and clear blue skies, nourishing bountiful crops of every imaginable fruit and vegetable. This idyllic vision, of course, conveniently overlooked the hard labor required to plant, cultivate, harvest, and lovingly prepare all that rich agricultural bounty. Nevertheless, the imagery of vibrant fields and abundant produce stuck with me, symbolizing a land of natural richness and life.

It’s this romanticized, sun-drenched vision of Israel’s incredible harvest that springs to mind whenever I serve this sweet, luscious salad. Bursting with sun-kissed watermelon and cool, crisp cucumbers, it’s like enjoying a little taste of that imagined paradise. I’ve been crafting variations of this Israeli-inspired watermelon salad for years. The first time I experienced the bright, unique flavor combination of sweet, juicy watermelon, the salty tang of feta cheese and briny olives, all uplifted by the refreshing kick of fresh mint, I was absolutely entranced. It was a flavor revelation! Our entire family adores this salad, making it a staple in our summer repertoire, and I genuinely hope it becomes one of your favorites too.

There’s something truly magical about this eye-catching watermelon salad. Its vibrant colors and refreshing taste make it an instant hit. Bring a generous bowl of this salad to any potluck, picnic, or backyard barbecue, and I can almost guarantee it will vanish faster than a rabbit in a magician’s hat. Seriously, no one can resist the allure of these glistening, jewel-toned garden treasures. The combination of sweet, savory, and fresh elements is simply irresistible, leaving everyone reaching for seconds. It’s not just a dish; it’s a conversation starter, a palate cleanser, and a burst of pure summer joy.

So, here’s to happy summertime living, infused with this delightful, easy-to-make Israeli Watermelon Feta Salad, offering a little taste of that bright Israeli sunshine in every bite. Enjoy the simplicity and the sheer deliciousness of this perfect seasonal offering!

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Kitchen Frau Notes: One of the best aspects of this watermelon salad is its incredible versatility and adaptability to your personal preferences. If black olives aren’t your favorite, feel free to simply omit them – the salad will still be wonderfully flavorful. Similarly, if you’re not a fan of cucumber or don’t have one on hand, you can easily skip it and compensate by adding a couple of extra cups of watermelon chunks to maintain the volume and juiciness. Don’t be afraid to experiment with other ingredients to customize this dish to your liking. For instance, swap lemons for limes for a slightly different citrus note, or try thinly sliced white onions instead of red for a milder flavor. Diced avocado cubes can add a creamy texture, while finely diced sweet bell peppers (red or yellow) can introduce extra crunch and color. If you love a peppery kick, don’t hesitate to increase the coarsely ground black pepper. However, no matter what variations you try, there are two ingredients that are absolutely essential and should never be skipped: the sweet, juicy watermelon and the fragrant, cooling mint. These form the very heart and soul of this unforgettable summer salad!

For another fantastic and equally zesty watermelon recipe that’s perfect for summer, be sure to try my Wowee Watermelon Salsa. It’s a delightful sweet and spicy condiment that pairs beautifully with grilled chicken, fish, or just tortilla chips!

Cucumber, Feta, and Watermelon Salad

Ingredients:

• ¼ of a large red onion, sliced crosswise into thin half-moons (yielding approximately ½ cup of slices)
• Zest of one fresh lemon
• ¼ cup (60ml) fresh lemon juice (typically from about 1½ medium lemons)
• 2¼ lbs (1 kg) sweet, ripe watermelon (weight with peel), which will yield about 4½ cups when cut into 1 inch (2.5cm) cubes
• 1 long English cucumber
• ¾ cup (100gms) pitted black olives (such as Kalamata or Moroccan black olives)
• ¼ teaspoon coarsely ground black pepper
• 1 generous bunch flat-leaved parsley
• 1 generous bunch fresh mint
• 8 oz (225gms) diced feta cheese (approximately 1½ cups, cut into ¾ inch (2cm) dice)
• 2 tablespoons good quality extra virgin olive oil

Instructions:

1. Begin by preparing the red onion for a gentle maceration. Slice the red onion crosswise into very thin half-moon shapes. Place these delicate slices into a small, non-reactive bowl. Grate the zest of one lemon directly over the onions, then pour in the fresh lemon juice. Toss the onions thoroughly with the lemon zest and juice, ensuring every slice is well coated. Allow them to macerate for about 15 minutes, stirring them occasionally. This process softens the onions and infuses them with bright, zesty lemon flavor, mellowing their sharpness while you prepare the remaining salad components.
2. While the onions are macerating, prepare the star of our salad, the watermelon. Carefully cut the peel off the watermelon. If your watermelon contains any black seeds, remove them as best you can. Then, cut the vibrant red watermelon flesh into uniform 1-inch (2.5cm) cubes. Transfer these glistening cubes into a very large, wide salad bowl – you’ll need plenty of space for gentle tossing later.
3. Next, prepare the English cucumber. Slice the cucumber in half lengthwise. Using a teaspoon, gently scrape out the seeds from each half, creating two long, canoe-shaped channels. There’s no need to peel the cucumber, as the skin adds texture and nutrients. Cut the cucumber halves crosswise into pencil-thick half-moon slices. You should end up with approximately 2 cups of these crisp slices. Add them to the watermelon cubes in the large salad bowl, along with the pitted black olives and the coarsely ground black pepper.
4. Now, it’s time for the herbs. Take the flat-leaved parsley and pluck all the leaves from their stems. Many find this process quite therapeutic! Add the fresh parsley leaves directly to the salad bowl. You can discard the stems or reserve them for adding flavor to a soup pot. For the mint, pluck the leaves from the stems and finely chop them. Add the chopped mint leaves to the salad. The vibrant freshness of these herbs is crucial for the salad’s invigorating flavor profile.
5. Once the onions have finished macerating, add them, along with all the lemon juice from the bowl, to the large salad bowl. Use a spatula to scrape every last bit of fragrant lemon zest into the salad – you don’t want to miss any of that zing!
6. Drizzle everything generously with the good quality extra virgin olive oil. Now, using your clean hands, gently toss the salad. Your hands are the best tools here, as they allow for a thorough yet delicate mix, ensuring all ingredients are lightly coated without bruising the tender watermelon.
7. Finally, dice the feta cheese into ¾ inch (2cm) cubes. Add the diced feta to the salad. Using your hands again, toss the salad very lightly one last time. This gentle approach is key to ensuring the feta cubes remain intact and don’t crumble too much, preserving their delightful texture and savory bursts throughout the salad.

Serve immediately for the best flavor and texture. This delightful salad serves 8 generously, making it perfect for sharing!

Guten Appetit!

We invite you to check out all the wonderful Israeli dishes prepared by our fellow Eat the World members and share your culinary adventures with the hashtag #eattheworld. It’s a fantastic way to explore diverse cultures through food! Click here to find out how to join and embark on a delicious journey exploring a new country each month in the kitchen with us!

• Camilla, Culinary Adventures with Camilla: Limonana
• Sue at Palatable Pastime: Lemony Roasted Garlic Hummus with Herb Toasted Pita
• Pandemonium Noshery: Grilled Chicken Shawarma
• Margaret at Kitchen Frau: Israeli Watermelon, Cucumber & Feta Salad
• Loreto and Nicoletta, Sugarlovespices: Zaatar Roasted Carrots with Labneh
• A Day in the Life on the Farm: Date Glazed Beef Kebabs
• Evelyne: Burnt Eggplant Salad Green Tahini Dressing
• Amy: Chicken Albondigas

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Check out my past ‘Eat the World’ Recipe Challenge posts and embark on a global culinary adventure:

• A Taste of Ireland: Dublin Coddle (A Tasty Sausage and Potato Stew)
• A Taste of Thailand: Shrimp Laksa (Khung)
• A Taste of Kenya:Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• A Taste of Sweden: Swedish Meatballs with Cream Gravy
• A Taste of New Zealand: Classic Pavlova
• A Taste of France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• A Taste of Argentina: Red Chimichurri Sauce
• A Taste of India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• A Taste of Poland: Polish Honey Cake
• A Taste of Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• A Taste of England: Gluten Free Fish and Chips and Mushy Peas
• A Taste of Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• A Taste of Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• A Taste of Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)