Watermelon, Dukkah & Feta Salad

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The freshest summer salad around! Here a mint & watermelon salad is served with crumbled feta & a crunchy hazelnut dukkah.

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watermelon feta salad

Super fresh & easy to make, this is the ultimate summer time salad!

The Salad

This salad takes no time at all to makes. Here’s what’s in it.

  • Watermelon – Cut into wedges, follow this guide to compress!
  • Cherry Tomatoes
  • Celery
  • Fresh Mint
  • Feta
  • Olive Oil
  • Hazelnut Dukkah
compressed watermelon
Compressed Watermelon.

The Melon

When it comes to prepping the melon, it’s up to you on how to cut it. I like to go with chunk wedges because it sits in a bowl nicely. If you’d prefer to go with a dice, feel free. You could even use a melon baller & prep it that way.

If you want to compress the melon, my guide to doing this can be found on the blog. This is where we vacuum pack the melon which gives it a more vibrant colour & better texture. This isn’t compulsory & the salad will taste great regardless.

Hazelnut Dukkah

A Middle Eastern mix of nuts, seeds, spices & herbs. Dukkah is super crunchy & has a lightly spiced, nutty flavour. We’re using it to top our salad but it’s very versatile. It’s also good sprinkled over roasted veg or my hummus recipe.

To make, a mixture of hazelnuts, fennel, cumin, coriander, nigella & sesame seeds are all toasted then roughly chopped. This is then mixed with paprika, dried oregano & a pinch of salt.

Dukkah will keep for a while if stored in an airtight container in a cool, dry place. I like to have some on hand at all times!

Equipment Used

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Watermelon, Dukkah & Feta Salad

The freshest summer salad around.
Here a mint & watermelon salad is served with crumbled feta & a crunchy hazelnut dukkah.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Salad
Cuisine: Middle Eastern
Servings: 4 People
Author: Ben Racey


  • Large Mixing Bowl
  • Baking Tray


The Salad

  • 1 Watermelon
  • 200 g Cherry Tomatoes
  • 2 Sticks Celery
  • 1 tbsp Fresh Mint Finely Shredded
  • 100 g Feta
  • 1 Lime Cut Into Wedges
  • Olive Oil

Hazelnut Dukkah

  • 50 g Blanched Hazelnuts
  • 2 tsp Sesame Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Nigella Seeds
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • Maldon Salt


  • Preheat an oven to 180°c/160°c fan.
  • First up is the hazelnut dukkah.
    Place the hazelnuts onto a baking tray & cook in the preheated oven until golden brown, 5-10 minutes. Leave to cool.
  • Next, heat a frying pan over a medium heat then add in the fennel, cumin, coriander & nigella seeds. Toast until fragrant (30 seconds – 1 minute) then transfer to a bowl.
    Place the pan back on the heat then add in the sesame seeds & toast until golden, stirring regularly.
    Transfer to another bowl & leave to cool.
  • Once cool, place the hazelnuts into a pestle & mortar & coarsely chop. Transfer to a bowl. Add the toasted seeds (apart from the sesame) to the pestle & mortar & crush lightly. Next, to the hazelnuts, add in the crushed seeds, the sesame seeds, paprika & oregano.
    Season with a pinch of Maldon salt & stir to combine.
  • Now the salad.
    Using a sharp knife, remove the rind from the watermelon, cut into 1cm thick chunks & place into a large bowl.
    At this point, you can either compress the melon following these instructions or leave it as it is.
  • Half the cherry tomatoes & dice the celery. Throw these into the bowl with the melon along with the shredded mint. Season the salad with sea salt, drizzle over a glug of olive oil & mix.
  • Dish the salad up into bowls then crumble over the feta & sprinkle with a generous amount of hazelnut dukkah.
  • Dress each salad with more olive oil & serve with a wedge of lime.


Cooking In An Aga.
Roast the hazelnuts on the bottom set of runners in the baking oven.
  • My guide to making compressed watermelon can be found here. Feel free to make it with regular watermelon though, it will still taste as good.
  • The sliced mint in this salad will start to oxidise & discolour if left for too long so it’s a good idea to prepare this just before assembling the salad.
  • You might have seen the dukkah used for this salad on the blog before when I served it with my homemade hummus. The recipe for the dukkah makes more than you need but it is very versatile so I always like to have some around.

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