Watermelon, olive & feta salad

Add some grilled prawns and crusty bread to make this salad more of a meal.

  • 10 mins preparation
  • Serves 4
  • Print


  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon pomegranate molasses – from middle eastern and specialty food stores
  • 500 gram watermelon, cut into 2cm pieces
  • 60 gram feta, crumbled
  • 80 gram kalamata olives
  • 1/2 red onion, thinly sliced into rings
  • 1/4 cup coarsely chopped dill


  • 1
    Place oil, vinegar and pomegranate molasses in a jar with a lid and shake well. Season to taste and shake again.
  • 2
    Combine remaining ingredients in a large bowl, drizzle with dressing, stir to coat and serve.

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