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Cooking With Delna Prakashan: Watermelon and Feta Cheese Salad

Watermelon and Feta Cheese Salad

Photography: Barry Morgan; Food Styling: Henriett Braun

When you’re stuck at home it can sometimes be a bit of a challenge to motivate yourself to eat healthily, especially when the weekend approaches. So, why not take a less is more approach to cooking? “Presenting: A salad that’s refreshing, quick-to-make, a twist to the regular veggies and greens, ” says author and chef Delna Prakashan. “Two uniquely-paired ingredients are tossed together to create a perfectly suitable after-dinner fruit snack or a light lunch option. Simple, but still earns you brownie points for whipping up fun takes on dishes,” she adds. Scroll down for this easy breezy recipe perfect for balcony feasting.

Watermelon and Feta Cheese Salad


For 2 portions 


4 cups whole seedless watermelon, still chilled in the refrigerator 

1 tablespoon extra-virgin olive oil

Few twigs of fresh mint leaves, chopped (stalks removed)

1 whole lime, juiced

A pinch salt

A pinch of black pepper

1 ½ cups feta cheese, cut in small cubes

Handful of chopped walnuts, optional 


Cut the watermelon in cubes and transfer into a large bowl as you cut the pieces. Add in the feta cheese and mix till the cheese and watermelon are proportionally combined.

In a separate bowl, whisk the olive oil, mint leaves, lime juice, salt and pepper till well combined.

Pour the dressing generously over, add in the walnuts and gently stir to mix all the ingredients well. Serve chilled and right away. 

For more recipies like this get the Whip It cook book  here

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