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Playing How to Make Watermelon and Feta Salad | Chef Michael Solomonov

Michael Solomonov, author of Israeli Soul and the chef at Zahav in Philadelphia, shares a cool, refreshing, flavor-packed watermelon salad that you can make in 10 minutes! It’s wonderful on its own for a light lunch or as a side dish with grilled meats or fish. Michael likes to serve it with his Pomegranate-Harissa Chicken Wings


  • ½ small watermelon, rind removed and flesh cut into 1-inch wedges (about 4 cups)
  • Kosher salt
  • 1/3 cup pitted oil-cured black olives
  • ¼ cup olive oil, plus more for drizzling
  • ½ cup crumbled feta
  • ¼ cup toasted pistachios, chopped
  • 2 tablespoons chopped fresh mint


Serves: 6 to 8


Arrange the watermelon on a platter and season well with salt. Combine the olives and oil in a food processor and puree until smooth. Spoon the puree over the watermelon, then sprinkle with the feta, pistachios and mint. Drizzle with a bit more oil.