Karpuz Salatasi

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients: cut the watermelon into bite-size cubes, crumble or cube the feta, halve the olives, tear the mint leaves, and finely zest then juice the lime. For the best texture, keep the watermelon cold and drain any excess juice after cutting so the salad stays crisp rather than watery.

   500 g watermelon, rind removed and flesh cut into 2 cm cubes120 g feta cheese, crumbled or cut into small cubes60 g black olives, pitted and halved10 g fresh mint leaves, torn if large1 tsp lime zest15 ml lime juice, freshly squeezed
2. 2

   Arrange the watermelon in a shallow serving bowl or on a platter. Scatter over the feta, black olives, and mint so they stay distinct and do not get crushed.

   500 g watermelon, rind removed and flesh cut into 2 cm cubes120 g feta cheese, crumbled or cut into small cubes60 g black olives, pitted and halved10 g fresh mint leaves, torn if large
3. 3

   Whisk the lime zest, lime juice, olive oil, and black pepper together in a small bowl until lightly emulsified. Dress the salad just before serving, using only enough to lightly coat; this keeps the feta from dissolving and the watermelon from releasing too much liquid.

   1 tsp lime zest15 ml lime juice, freshly squeezed15 ml extra-virgin olive oil1/4 tsp black pepper
4. 4

   Spoon or drizzle the dressing over the salad and serve immediately. The finished salad should taste bright, juicy, salty, and refreshing, with the watermelon still firm and the mint very fresh.

   1 tsp lime zest15 ml lime juice, freshly squeezed15 ml extra-virgin olive oil1/4 tsp black pepper

Origin & History

Watermelon and white cheese salads are a familiar warm-weather combination across Turkey and the eastern Mediterranean, where sweet-salty pairings are especially popular in summer. This style of salad is often served as a light meze or cooling side dish, highlighting peak-season produce with very little manipulation.