Hello my dears! Here in Hamburg it’s currently 36˚C (that’s 97˚ F to those of you across the pond!) – I can’t remember the last time we had such a hot summer! If I weren’t working on my upcoming books and other projects that involve developing winter and Christmas recipes, I probably wouldn’t be cooking anything at all. I’d just be eating fresh fruit (watermelon!!!) and crispy salads all day long.

Speaking of salads: I’ve needed some more fresh ideas lately. Although I’d heard about combining watermelon with feta cheese before, it just never really appealed to me. But then so many people were raving about it that I figured there must be something to it. ;-) When I finally gave it a try, I absolutely fell in love! That’s why I’m sharing my Watermelon Salad with Feta Cheese ­recipe today.

The other main component of the salad is cucumber “spaghetti,” which I make using my spiralizer.* The watermelon, feta, and cucumber combo is super crunchy, hydrating, and refreshing – in this summer blaze, I could eat it just about every single day! Here’s the recipe:

Watermelon Salad with Feta Cheese

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Prep Time 15 minutes
Cook Time
Passive Time
  • 500 g watermelon
  • 150 g feta cheese
  • 1/2 cucumber
  • 20 g sunflower seeds
  • mint
  • salt*
  • pepper*
  1. Wash cucumber, halve lengthwise, and remove ends. Spiralize the cucumber, or use a julienne peeler to cut it into long, paper-thin strips.
  2. Halve watermelon, remove flesh from rind, and cut into small cubes. Dice feta cheese and combine with cucumber and watermelon in a bowl.
  3. Dry roast sunflower seeds (no oil) in a pan and sprinkle over the salad. Wash mint, pat dry, and sprinkle over salad. Season with salt and pepper.
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The recipe is party of my Healthy BBQ series, which also includes recipes for Sugar-Free Curry Ketchup (sweetened with dates) and Stuffed Dates Wrapped in Sage Leaves.

As part of the series, I have another idea for you that’s so simple it’s not actually a “recipe”: Watermelon Kebabs with Basil and Mozzarella!


Simply scoop out melon using a melon baller,* then skewer the balls with mini-mozzarella and basil on wooden sticks. Round things out with classic basil pesto and enjoy!

Have you guys ever tried pairing watermelon with feta or mozzarella cheese? What did you think?

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