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Watermelon, Feta & Mint Salad
A Lambert Produce Recipe

Watermelon, Feta & Mint Salad Recipe

The perfect salad to accompany any meal or bring with you to a social gathering!





  • 1kg watermelon, skin removed and cut into wedges
  • ½ small red onion, thinly sliced
  • ½ cup green olives, pitted
  • 200g feta, crumbled
  • ½ cup mint leaves
  • 2 tbsp pomegranate seeds
  • 3 tsp pickled jalapenos, finely chopped
  • 600g baby spinach



  • ¾ cup pomegranate juice
  • 1 tbsp olive oil
  • 2 tsp honey
  • 1 small garlic clove, crushed


1. First, prepare the salad dressing by placing the pomegranate juice in a medium saucepan over high heat. Bring the juice to a boil, then reduce the heat to a simmer for 8 minutes or until the liquid reduces to 2 tablespoons. Set aside to cool slightly.

2. Transfer the reduced pomegranate juice to a screw-top jar. Add the olive oil, honey, and crushed garlic. Season with salt and pepper. Shake well to combine and set aside.

3. Arrange the watermelon wedges on a large serving platter.

4. Layer the baby spinach leaves over the watermelon.

5. Sprinkle the thinly sliced red onion and pitted green olives evenly over the salad.

6. Add the crumbled feta and mint leaves on top of the salad.

7. Sprinkle the pomegranate seeds and finely chopped pickled jalapeños over the salad.

8. Season the salad to taste with salt and pepper.

9. Finally, drizzle the prepared dressing over the salad. Serve and enjoy!