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serbian watermelon and feta salad


Here is a great summer salad for lunch or dinner! It's perfect for summer, with cool refreshing watermelon and a little savory feta!

Rate this recipe 3.9/5 (21 Votes)
serbian watermelon and feta salad 1 Picture


  • 6 cups diced seedless watermelon (1 inch cubes)
  • 1/4 medium red onion, very thinly sliced
  • 200 grams diced sheep or goat milk feta (1/2 inch cubes)
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup toasted walnut pieces*
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt and pepper


Servings 6
Level of difficulty Easy
Cost Budget Friendly


Step 1

Put the watermelon in a large bowl. Add the red onion, feta and mint.

Sprinkle with the toasted walnuts.

Pour the olive oil and lemon juice over the salad. Sprinkle on 1/4 tsp of salt and 1/4 tsp of fresh ground pepper. Toss and serve. Enjoy! ♥ ( serves 6)

*To toast the walnuts. Place them in a small frying pan over medium high heat. Stir often for about 3-4 minutes or until they start to get fragrant and slightly toasted.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Watermelon and Tomato Salad Watermelon and Tomato Salad