Ingredients
- 8 ounces feta, drained
- ¾ cup full-fat Greek yogurt (one 5-ounce container)
- 1 lemon, zested and juiced
- 2 pounds seedless watermelon, cut into 1- to 2-inch pieces
- Salt, preferably flaky
- 2 tablespoons extra-virgin olive oil
- Leaves from 2 mint or basil sprigs
- Crushed red pepper, for serving, optional
Instructions
1
In a food processor or blender, combine the feta, Greek yogurt, and lemon zest. Blend until very smooth and fluffy.
2
If the feta mixture is too thick to blend smoothly, add water or more yogurt 1 tablespoon at a time until it resembles thick whipped cream. Spread it over a large platter.
3
In a large bowl, combine the watermelon, lemon juice, and a pinch of salt. Stir gently to coat.
4
Arrange the watermelon over the whipped feta, leaving the accumulated watermelon juices in the bowl.
5
Drizzle with olive oil and finish with mint or basil leaves and crushed red pepper, if using. Serve immediately.
💡 Cook's Tips
- Drain the feta: Removing excess brine keeps the whipped base rich and creamy instead of watery.
- Adjust the texture: Add water or yogurt gradually so the whipped feta stays thick enough to support the fruit.
- Leave the juices behind: Use a slotted spoon or drain the watermelon briefly to prevent the platter from becoming soupy.
- Serve right away: Salt draws moisture from watermelon, so assemble the dish immediately before eating.
- Optional additions: Arugula, sliced cucumber, or tomatoes can be tossed with the watermelon before plating.
Salad
Summer
Vegetarian