Watermelon With Whipped Feta

By Ali Slagle

Updated June 23, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 2
Ready In
10 min
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Watermelon and feta make a classic summer salad, but this one is more plush and dramatic in presentation: In a food processor or blender, whip the feta, yogurt and lemon zest until smooth, spread it on a platter, then top with chunks of watermelon brightened by lemon juice and salt. The pull of sweet and salty is still there, albeit in a silkier form. Feel free to add arugula, or sliced cucumbers or tomatoes to the bowl of watermelon before spooning onto the feta.

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Ingredients

Yield:4 servings

  • 8 ounces drained feta

  • ¾ cup full-fat Greek yogurt (one 5-ounce container)

  • 1 lemon, zested and juiced

  • 2 pounds seedless watermelon, cut into 1- to 2-inch pieces

  • Salt, preferably flaky

  • 2 tablespoons extra-virgin olive oil

  • Leaves from 2 mint or basil sprigs

  • Crushed red pepper, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 55 milligrams cholesterol; 315 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 2 grams fiber; 807 milligrams sodium; 12 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor or blender, combine the feta, yogurt and lemon zest. Blend until very smooth and fluffy. If the mixture is thick and not quite coming together, add water (or more yogurt) a tablespoon at a time and blend until it resembles thick whipped cream. Spread onto a large platter.

  2. Step 2

    In a large bowl, combine the watermelon, lemon juice and a pinch of salt. Stir to coat. Arrange the watermelon on top of the whipped feta, leaving the juices behind. (Drink them!) Drizzle with the olive oil, then sprinkle with the herb leaves and crushed red pepper (if using). Eat right away.

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Comments

T

@Lee Rademacher Great contribution Lee. I’m sure Ali will modify her recipe just for your cheese preferences.

Jim Johnson

I find blending cows milk yogurt with feta really detracts from the feta's flavor. Make sure you use yogurt made with sheep or goat milk, traditional Greek yogurt, or just us a little sheep's milk instead of the yogurt.

Jeanie in Sonoma

@Jim Johnson wouldn't have thought of that but thank you. I now buy sheep's milk yogurt in addition to my usual Fage Greek. My local market carries bellwether farms, sheeps and goats milk, yogurt, and trader Joe's has goat milk yogurt as well. I like having the two really different flavor profiles at hand and I can see that cheap or goat's milk yogurt would be really Superior with this recipe. it's also thinner and I bet the texture will be perfect. thanks for posting this!

Lee Rademacher

The only time I would use feta cheese is to poison my enemy. It is a horrific cheese.

T

@Lee Rademacher Great contribution Lee. I’m sure Ali will modify her recipe just for your cheese preferences.

Jim Johnson

I find blending cows milk yogurt with feta really detracts from the feta's flavor. Make sure you use yogurt made with sheep or goat milk, traditional Greek yogurt, or just us a little sheep's milk instead of the yogurt.

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