Should I cool the watermelon beforehand before adding it to the salad?

Yes, it is best to cool the watermelon beforehand so that it is nice and fresh.

Can I make the salad in advance and store it in the fridge?

It is not recommended to make the salad in advance and store it in the fridge, as the watermelon can become mushy.

Is there an alternative to tarragon or sage?

Yes, you can also use dill, oregano or basil.

Can I use olives other than Kalamata?

Yes, that's definitely possible. Green olives or mixed olives will give a slightly different flavor, but they're perfect.

How do I store the leftovers?

Store the salad in an airtight container in the refrigerator, but it's best to make it just before serving to avoid loss of texture.

Watermelon salad with feta and olives

Name: Watermelon salad with feta and olives
Yield: 4P
Ingredients: 1 small watermelon; 200 g black kalamata olives; 1 red onion; 400 g feta; 1 bunch of fresh tarragon; 8 sage leaves; 10 tbsp white balsamic vinegar; 20 tbsp mild extra virgin olive oil; Black pepper from the mill; Fleur de sel

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Easy

This refreshing watermelon salad with salty feta and fruity olives is a true summer-flavored surprise. Light, juicy, and full of contrasts — perfect as a side dish for a barbecue or as a healthy lunch on warm days.

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Ingredients

What do you need?

Quantity: 4P

1 small watermelon
200 g black kalamata olives
1 red onion
400 g feta
1 bunch of fresh tarragon
8 sage leaves
10 tbsp white balsamic vinegar
20 tbsp mild extra virgin olive oil
Black pepper from the mill
Fleur de sel

Preparation method

How do you make this?

Cut the watermelon
Peel the watermelon and cut it into slices or cubes. Place the pieces on a large platter or divide them among four plates.

Slice the onion
Slice the red onion into thin rings and spread them over the watermelon.

Add feta and olives
Crumble the feta over the salad and distribute the Kalamata olives on top.

Add the herbs
Coarsely chop the tarragon and sage leaves and sprinkle them over the salad. Season with black pepper and fleur de sel.

Make the dressing
Mix the olive oil with the white balsamic vinegar until smooth. Pour the dressing generously over the salad just before serving.

Serve
Serve the salad immediately so the watermelon stays fresh and the feta and olives retain their texture.

Tips

Chill the watermelon in the fridge beforehand — this makes the salad extra refreshing.
Choose a creamy feta to create a nice salty contrast with the sweet melon.
Experiment with other fresh herbs like dill, basil, or oregano instead of tarragon or sage.
Pour the oil‑vinegar dressing just before serving to keep the salad fresh and crisp.
Serve the salad on a large platter so the colors of the watermelon, feta, and olives are beautifully displayed.