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Fetta Cheese

Watermelon and Fetta Salad in Cos Leaves


  • 200g South Cape Greek-style Fetta
  • 2 tablespoons white wine vinegar
  • 1 tablespoon caster sugar
  • 1 red onion, cut into slivers
  • 1/4 watermelon
  • 2 baby cucumbers
  • ΒΌ cup fresh mint leaves, torn
  • 1 baby cos lettuce, separated into leaves
  • light olive oil, for drizzling
  • freshly ground black pepper, to taste

Crumble the South Cape Greek-style Fetta. Mix the vinegar and sugar together until dissolved and combine with onion. Cut watermelon into slices 5mm thick, removing seeds and rind, and cut into small triangles. Using a peeler, peel a few strips of rind lengthwise off the cucumber, giving it a striped appearance. Cut in half lengthwise , remove seeds with a melon baller or small spoon and slice. Combine watermelon and cucumber with onion, dressing and mint. Arrange cos leaves on a large platter and spoon watermelon salad into the centre of each leaf. Top with crumbled fetta, lightly drizzle with olive oil and sprinkle with pepper. Serve immediately.

Watermelon and Fetta Salad in Cos Leaves

Preparation time:
15 minutes


Products used:
South Cape Greek-style Fetta

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