Mary Berry Watermelon and Feta Salad – Sweet, Salty, and So Refreshing

INTRO
The first time I made this watermelon and feta salad, I was way too confident. I grabbed a supermarket watermelon, didn’t even taste it, and tossed it straight into the bowl with my best Greek feta and garden mint. It looked like a gorgeous summer salad—until I took a bite. The watermelon was watery and bland, the feta overpowered everything, and the mint had wilted into sad little green specks.

But the idea was solid. I could feel this recipe had promise—it just needed a few key tweaks. After a bit of testing (and some very honest feedback from my sister, who never holds back), I cracked it. So if you’ve ever thought “how can a salad this simple taste that good?”—let me show you how I fixed that.

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What Makes This Recipe Special
You wouldn’t think a handful of ingredients could be so fussy, but oh, they are. Most recipes just toss watermelon and feta together and hope for the best. But I learned a few things that changed the game:

• Feta matters: Block feta is miles creamier than the pre-crumbled stuff.
• So does the melon: A sweet, ripe watermelon is non-negotiable.
• And mint timing is key: Add it last, or it’ll turn soggy and bitter.

This isn’t just a “throw it together” salad—it’s a carefully balanced dance of salty, sweet, and sharp. When you get it right, it sings.

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INGREDIENTS + WHY THEY MATTER

• Ripe, seedless watermelon (4 cups, cubed) – The juicier and sweeter, the better. I once used an underripe melon and it completely flattened the flavour.
• Block feta cheese (150g) – Crumbled just before serving. It’s creamier and saltier than pre-crumbled versions.
• Fresh mint leaves (2 tbsp, chopped) – Adds cooling lift. If you add it too early, it wilts and tastes bitter.
• Red onion (¼ small, thinly sliced, optional) – Gives a nice punch but needs to be soaked in cold water first.
• Fresh lime juice (2 tbsp) – Brightens everything. Lemon works too, but lime gives a sharper zing.
• Extra virgin olive oil (1 tbsp) – Adds body and richness to the dressing.
• Salt + pepper – Use lightly. The feta brings most of the saltiness.

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Ingredient Swaps That Hold Up

• No feta? Try crumbled goat cheese—similar tang but creamier. (Don’t use mozzarella. I tested it. It’s weirdly bland here.)
• Dairy-free? A soft almond-based feta-style cheese actually works—just watch the salt levels.
• No mint? Basil gives a more mellow twist, especially if you’re serving it with grilled chicken.
• Want more crunch? Toasted pine nuts or pumpkin seeds are brilliant. I tried walnuts—they were too earthy.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Salad turned watery	Watermelon too juicy	Pat melon cubes dry with paper towel
Mint went brown	Added too early	Add mint just before serving
Feta disappeared	Mixed too hard	Gently fold in, or sprinkle on top

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HOW TO MAKE MARY BERRY’S WATERMELON & FETA SALAD

Step 1: Prep the Ingredients

• Cube the watermelon into bite-sized pieces. Pat them gently with kitchen paper.
• Slice the red onion very thinly and soak in cold water for 5 mins.
• Chop the mint just before you need it.

Step 2: Make the Dressing

• Whisk together lime juice, olive oil, a pinch of salt, and a few twists of black pepper. Taste—it should zing, not sting.

Step 3: Assemble

• In a big bowl, add the watermelon, drained onion, and crumbled feta.
• Drizzle over the dressing.
• Gently toss just once or twice. Don’t overdo it.
• Sprinkle mint on top just before serving.

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TIPS FROM MY KITCHEN

• I keep the watermelon in the fridge for a few hours first—it’s better icy cold.
• I only use half the dressing at first, then add more if needed.
• If I’m serving guests, I build the salad on a platter—looks more impressive and keeps the feta on top.
• Don’t skip drying the melon. Seriously. Learned that one the wet way.

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STORAGE + SERVING

• Best eaten fresh – within an hour of making.
• Storing leftovers? Keep in an airtight container, but it gets mushy fast.
• Prep ahead tip – Store the melon, feta, and herbs separately; combine just before serving.
• Freezing? Nope. Don’t even try.

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FAQs

Q: Can I make this salad a full meal?
Yes! I often toss it with quinoa or bulgur wheat to make a summery lunch bowl.

Q: Does lemon work instead of lime?
Definitely. It gives a softer citrus note, which is lovely if you’re serving it with fish.

Q: Can I use pre-cut watermelon?
You can, but it’s often less sweet and more watery. Taste it first!

Q: Is it okay to skip the onion?
Of course. I often leave it out when I’m serving kids or pairing with grilled meat.