Watermelon and Feta Salad Recipe

In a couple of weekends, we are going to have a BBQ for my Mother in Laws birthday and I've been trying to think of some lovely grown-up dishes to have with the obvious BBQ'd Meats, that is a bit different from the usual Salads, Corn and other normal Side Dishes.

Luckily, Sopwell House’s Executive Head Chef Gopi Chandran has shared a recipe that is perfect in this weather and it will be perfect to accompany our BBQ as a side dish to blow all other side dishes out of the water!

I know that we are going to love this (well I may have to ignore the olives) and can't wait to make it.

Watermelon Salad at Sopwell House by Executive Head Chef Gopi Chandran

Watermelon and Feta Salad Recipe Serves 4 


¼ Watermelon – Skin removed and diced 1 inch thick
Feta – 200g diced or crumbled
Kalamata olives – 50g pitted
Red chilli – 1 finely chopped
Olive oil – 10ml
Garlic clove – 1 clove
A sprig of thyme and rosemary
½ large lemon, remove rind and julienne (slice rind into thin strips). Juice the flesh
Basil leaves – 10g
Mint leaves – 10g


  • To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme and rosemary, lemon rind. 
  • Gently heat for 3 minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements. 
  • Set aside to cool.
  • To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly. 
  • Finish with a fine chiffonade of basil and mint – this will bring out all the flavour.
And no, you can't come to join this particular BBQ just to try my new favourite Salad!