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No-cook dinners · 15 minutes

Whipped Feta Watermelon Bowl with Mint and Pistachios

The feta is whipped into a thick, tangy base that goes under the watermelon instead of crumbled on top, so every forkful drags through something creamy.

Prep
15 min
Cook
none
Total
15 min
Serves
2
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VegetarianGluten-freeEgg-freeNo cookingBlender

Watermelon and feta is a summer classic, but the crumbles tend to roll off and end up sitting in a puddle of pink juice. Whipping the feta with a little Greek yogurt turns it into a spread you swoosh across the bowl first, so the melon sits on it and the juice seasons it rather than watering everything down.

Cucumber keeps the bowl from tipping into dessert, pistachios bring salt and fat, and Aleppo pepper adds a slow, fruity warmth. It’s a light lunch for two or a side for four, ready in about the time it takes to cube a melon. Less, if you can talk someone else into cubing the melon.

The recipe

Whipped Feta Watermelon Bowl with Mint and Pistachios

Prep 15 min · Cook none · Total 15 min · Serves 2

Ingredients

Tap to tick off as you go.

For the whipped feta

For the bowl

Method

  1. Step 1: Whip the feta

    Crumble the feta into a small blender or mini food processor with the yogurt, oil and lemon juice. Blend for about 1 minute, scraping down once, until completely smooth and fluffy. Add a teaspoon of water if it won’t move.

  2. Step 2: Drain the melon

    Spread the watermelon cubes on a towel-lined plate for a few minutes while you slice the cucumber and onion. This one step is the difference between a bowl and a soup.

  3. Step 3: Dress the fruit

    Toss the watermelon, cucumber and onion with the juice of half the lime and a small pinch of flaky salt.

  4. Step 4: Build the bowls

    Spread the whipped feta across the bottom and up the sides of two shallow bowls with the back of a spoon. Pile the watermelon mixture on top.

  5. Step 5: Finish and serve

    Scatter over the mint and pistachios, sprinkle with Aleppo pepper, drizzle with oil and squeeze over the remaining lime. Eat straight away, while the melon is cold.

Good to know

  • Buy feta in a block packed in brine, not pre-crumbled. The crumbles are coated in anti-caking starch and whip up grainy.
  • Assemble right before eating. The whipped feta keeps for 4 days in the fridge, but the dressed melon starts weeping juice within 15 minutes.
  • If your watermelon is mealy or underripe, the lime and salt help, but a ripe one with a creamy yellow ground spot is worth hunting for.

Swaps

Feta
Soft goat cheese, whipped the same way; skip the lemon juice since it’s already tangy
Watermelon
Cantaloupe, ripe peaches or a mix of stone fruit
Pistachios
Roasted salted pepitas or sliced almonds
Greek yogurt
Whole-milk ricotta for a milder, richer base

Questions people ask

Is feta cheese vegetarian?

Not always. Many traditional fetas are made with animal rennet, so look for “microbial” or “vegetable” rennet on the label, which many US supermarket brands use.

Can you make whipped feta without a food processor?

Yes, though it won’t be as silky. Mash the feta with a fork until very fine, then beat in the yogurt and oil with a whisk for a minute or two.

How do you keep watermelon salad from getting watery?

Drain the cubes on a towel before dressing, salt lightly, and assemble at the last minute. Salt pulls juice out of melon, so add most of it at the table.

Get the watermelon, cucumber and mint from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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