In the Kitchen with Jackie — Watermelon & Feta Two Ways

As summer comes to an end, we can still make use of the season’s bounty. Tomatoes, corn, peaches and watermelon – these are a few ingredients that I won’t really use any other time of year because they’ll never taste as good as they do right now. So let’s talk watermelon.

There are few things as refreshing as a pile of cold juicy watermelon and one of my favorite flavor combos is sweet watermelon and salty feta. But, it’s got to be real feta. Did you know a lot of store-bought feta is made from cow’s milk? It’s not a crime, although traditionally (and legally within the EU), feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s milk (with a maximum of 30% goat’s milk). In this case, I’m not here to be picky about production methods and authenticity; I’m concerned about the taste. And frankly, cow’s milk feta doesn’t deliver the salty tang for which I crave and which pairs so beautifully with sweet juicy watermelon. So get your hands on some briny crumbly sheep’s milk feta and try out these recipes with your next watermelon.

Here’s two ways to enjoy!

Greek Style Watermelon Salad

Watermelon, cube
Feta, cubed
Kalamata olives
Pickled red onions, thinly sliced*
English cucumber, peeled and diced
Phaedra Extra Virgin Olive Oil a new Greek-produced oil we’re loving right now!
Mint leaves, sliced
Pinch of flaky sea salt
Cracked black pepper

  1. Gently toss all the ingredients together. Let it sit at room temperature for a bit to allow the watermelon to absorb all the flavors.

*You don’t keep your fridge stocked with pickled red onions? No worries! You can sub fresh red onions OR you can make some of your own. It’s super simple and you’ll put them on everything, salads, tacos, hummus… 

Thinly slice a red onion and pack into a vessel – mason jars work best here. Bring ½ cup of water, ½ cup white vinegar, 1 teaspoon sea salt and 1 tablespoon of sugar to a gentle simmer, just enough to dissolve the salt and sugar. Pour the brine over the onions. Marinate for at least 30 minutes. Refrigerate up to 2 weeks.

Watermelon Feta Skewers

Feta, cubed
Watermelon, cubed
Mint leaves, sliced
Phaedra Extra Virgin Olive Oil
Bamboo skewers 

  1. Stack and skewer the watermelon and the feta. If you’ve got a lot more watermelon go ahead and put another on the stick!
  2. Arrange the skewers on the platter. In the photo shown we’ve gone for a more elegant presentation, but you could also lay them down horizontally and stack them up in a mound for an “artfully messy” look. 
  3. Grab a handful of mint leaves and chop them up. Generously sprinkle them all over the skewers.
  4. Top them all off with a drizzle of extra virgin olive oil.
  5. Don’t eat them all before sharing them. 

  6. Previously on In the Kitchen with Jackie: 

    Hello! My name is Jackie Botto and I’ve been working with Di Bruno Bros. for over five years – styling, photographing and sometimes cooking with all the phenomenal ingredients they offer. CHEESE? Yes, mostly cheese. This blog is the space where I’ll share the things I make. No, I am not a professional chef, I’m a home chef! I cook for myself, my family, my friends – and then I take photos of what I make with the hope it inspires you to cook too.Want to share some tips or pairings of your own? Please leave a comment below!