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Tomato, watermelon & feta salad


  • To make the dressing, whisk the lemon juice, olive oil and red wine vinegar with a little salt, ground pepper and garlic. Taste for balance and set aside.
  • In another bowl, gently toss the cucumber, tomatoes, olives, anchovies, parsley and feta with a generous amount of the dressing to taste. 
  • To serve, place a piece of watermelon on individual plates and top with a mound of the salad.


  • juice of ½ lemon
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • sea salt & freshly ground pepper
  • 1-2 garlic cloves, crushed
  • ¼ telegraph (continental) cumber, sliced
  • 8 cherry tomatoes, halved or quartered
  • 8 pitted black olives, halved
  • 6 anchovies, chopped
  • a small handful of Italian (flat leaf) parsley leaves, well washed
  • a handful of crumbled feta cheese
  • 4 large wedges seedless watermelon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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