Watermelon salad with feta

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 358 Kcal, 8g Protein, 30g Carbohydrates, 23g Fat


  • Dressing
  • 4 tbsp white balsamic vinegar
  • 5 tbsp olive oil
  • 4 tbsp peppermint, finely chopped
  • 0.25 tsp salt
  • a little Tasmanian mountain pepper
  • Pasta
  • salted water, boiling
  • 100 g pasta (e.g. Fregola Sarda)
  • Salad
  • 800 g watermelon (yields approx. 550 g), cut into approx. 2 cm pieces
  • 100 g feta, crumbled
  • 30 g watercress

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  • Dressing

    Combine the vinegar and oil, mix in the mint, season. Set aside 2 tbsp.
  • Pasta

    Cook the pasta in boiling salted water until al dente, drain, rinse with cold water, mix with the dressing.
  • Salad

    Plate up the watermelon with the pasta, feta and watercress. Drizzle the reserved dressing over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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