Watermelon & Feta

The ingredient combination here is nothing new, though the preparation and plating give this classic combination a whole new life. I keep the recipes on this site simple and make sure they don’t require special equipment, though many people have a vacuum sealer these days. Marinating the watermelon under vacuum compresses it, giving it a firmer texture while allowing the marinade to work much more quickly. You can make the salad without a vacuum sealer and the flavours will still be great, though you’ll need to leave more time for marinating and you won’t get the same texture.

Time: 30 minutes (plus marinating time)

Serves: 4


600g watermelon – cut into 5cm squares 2cm thick
100g balsamic vinegar
4 large basil leaves – chiffonade
100g feta – crumbled or small dice
50g green pistachios – roughly chopped
Few grinds black pepper


Place watermelon and vinegar in a vacuum bag and seal under vacuum. Refrigerate for one hour. If you do not have a vacuum sealer, use a zip top bag, removing as much air as possible, then refrigerate for four hours.

Remove the watermelon from the bag, discarding the excess vinegar and cut into bite-size pieces.

Plate the watermelon topped with the basil, feta, pistachios and pepper.

Serve immediately.

Get the PDF and nutrition info

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