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Persian watermelon & feta salad


  • Whisk the oil, lemon juice, harissa and seasonings until well combined. Set aside. 
  • Gently toss the parsley, olives, red onion and watermelon with the dressing to taste. 
  • Mound the salad on individual plates, arrange the feta on top and sprinkle with more dressing. Serve as a starter or an accompaniment to a simple meat or fish dish.


  • ¼ cup olive oil
  • juice of 1 large lemon
  • ½ tspn harissa (Middle Eastern spice paste)
  • sea salt & freshly ground pepper
  • a large handful of Italian (flat leaf) parsley leaves (or Frisee lettuce)
  • 10 pitted black olives, sliced
  • ½ small red onion, finely sliced
  • 2 cups seeded, cubed watermelon
  • 100 gm Persian feta, crumbled

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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