Watermelon Salad

Nathalie Dupree prepares a colorful summer salad with fresh watermelon, tomatoes and feta cheese. (Chris Hanclosky/Staff)

Watermelon and Feta Salad

Serves 6-8

This variation on watermelon salad calls for tomatoes, lemon zest and juice, basil, feta and olives. The ingredients vary according to the quantities available. But why not add cooked shrimp or chicken breast? It's your recipe to add ingredients to as you wish.


1 medium sized watermelon

1 to 2 tomatoes, cut in wedges or squares

Grated peel of one lemon (no white attached)

Juice of 1 lemon

1/2 to 1 cup feta cheese, crumbled

1/2 cup olives, halved (optional)


2 to 3 tablespoons basil, chopped

1 to 2 cups arugula


Peel and chop watermelon in large bite-size pieces and move to a large serving bowl. Add the tomatoes, lemon peel and juice, feta cheese and olives. Taste and add salt judiciously, remembering the feta and olives also are bringing salt to the salad. Scatter basil over.

Maybe made up to a day in advance. Put on a bed or arugula or add shortly before serving. Serve cold or at room temperature.


  • Add 1 or 2 cups of cooked shrimp or scallops.
  • Add 1 or 2 cups of cooked chicken breast, cut in bite-sized pieces.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.