Deconstructed Checkerboard Watermelon and Feta Salad
By Dominic Lamirande
Finally, I love the feta and watermelon combination! By alternating same-sized cubes of watermelon and feta to create a pretty checkerboard pattern, every bite is perfectly balanced. The watermelon is juicy and refreshing, the feta adds a creamy, salty touch, the mint brings a burst of freshness, and the lime and chili vinaigrette ties it all together just right. Serve as a starter or alongside your summer meals!
My favorite version of the watermelon and feta salad
Last year, I shared a rather controversial opinion: I hated watermelon and feta salad. And I had my reasons! I find it’s often served with the melon and the feta crumbled together, which means the cheese and juices end up at the bottom of the bowl, mixed with the dressing. The result? A salad that lacks elegance… and where every bite is uneven.
Today, I am officially taking back what I said! This deconstructed version completely changes the game.
By alternating same-sized cubes of watermelon and feta to create a pretty checkerboard pattern, every bite is perfectly balanced. The watermelon is juicy and refreshing, the feta adds a creamy, salty touch, the mint brings a burst of freshness, and the lime and chili vinaigrette ties it all together just right.
It’s the perfect salad for a picnic, a quick lunch, or to accompany a BBQ!
Storage:
This salad is best enjoyed on the same day. However, you can prep the watermelon, feta, and vinaigrette up to 24 hours in advance and store them separately in the refrigerator. Assemble just before serving.
Tips for a perfect recipe:
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For a flawless checkerboard: use a sharp chef’s knife and first cut a 2 cm (approx. 3/4-inch) thick slice of watermelon, then cut it into 2 cm strips before forming the cubes. Use the first watermelon cube as a template to cut the feta next!
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Cut both the watermelon and feta into uniformly sized cubes to achieve an even presentation and a perfectly balanced bite.
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Pour the dressing on at the very last moment to preserve the texture of the feta and prevent the watermelon from releasing too much liquid.
- Make it vegetarian: simply omit the prosciutto to keep the salad 100% vegetarian without sacrificing any of the vibrant flavors. For a plant-based smoky crunch, you can substitute it with toasted seed or nuts.
Why make this recipe?
- Perfect balance of sweet, salty, tangy, and a touch of heat: the juicy freshness of watermelon, the creamy and salty notes of feta, and the zesty tang of lime are simply unbeatable in the summer.
- Gorgeous presentation that’s easy to pull off: the checkerboard effect creates a striking look that will wow your guests at a backyard BBQ or a dinner with friends.
- Refreshing summer recipe: the ideal salad for barbecues, picnics, and large summer gatherings.
- The addition of crispy, crumbled prosciutto: it brings a crunchy texture and a smoky note that elevates this summer classic!
- Ready in minutes: no complex cooking required (just a few minutes for the prosciutto), making it the ultimate fresh appetizer when it’s too hot to turn on the oven.
If desired, cook the prosciutto slices in a dry skillet over medium heat until very crispy. Place on paper towels, let cool, and then crumble.
In a small bowl, whisk together all the vinaigrette ingredients until the maple syrup is fully incorporated.
On a large serving platter, arrange the watermelon and feta cubes in an alternating pattern to form a checkerboard. Scatter the fresh mint leaves generously over the salad.
Drizzle the vinaigrette gently just before serving. Garnish with the crumbled crispy prosciutto, if desired, and finish with a few turns of freshly ground black pepper.
Bon appetit and enjoy!
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