Greek Watermelon Salad with Ouzo and Black Olives
A refreshing no-cook Mediterranean salad combining sweet watermelon, briny black olives, and creamy feta, brightened with a light ouzo and oregano dressing. Perfect for warm days and summer entertaining.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Chill all ingredients except the watermelon for at least 1 hour
- Have a sharp chef's knife ready for cutting the watermelon
- Taste the dressing and adjust seasoning just before serving
Prepare the dressing
- In a medium bowl, whisk together the ouzo, extra-virgin olive oil, fresh oregano, lemon juice, and dried oregano if using.
- Season with a pinch of sea salt and a grind of black pepper.
- Set aside.
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Ready when: Dressing is emulsified and fragrant
Tip: The ouzo adds a subtle anise flavor that complements watermelon's sweetness—don't skip it
Cut and arrange watermelon
- On a large cutting board, cut the watermelon halves into 1-inch cubes, removing any remaining seeds as you go.
- Transfer the cubes to a large shallow serving bowl or platter.
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Ready when: All watermelon is evenly cubed
Tip: Cut the watermelon just before serving to keep it crisp and juicy
Add olives, cheese, and onion
- Scatter the halved Kalamata olives and feta cheese cubes over the watermelon.
- If using red onion, add the thinly sliced pieces as well.
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Ready when: All ingredients are distributed evenly
Tip: Keep the cheese cold—it will hold its shape better and contrast beautifully with the warm watermelon
Dress and rest the salad
- Drizzle the ouzo dressing evenly over the entire salad.
- Gently toss just once or twice with a large spoon—you want to coat everything without breaking up the watermelon or crumbling the feta too much.
- Let the salad rest at room temperature for 5–10 minutes so the flavors marry.
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Ready when: Watermelon is glistening with dressing and no dry spots remain
Tip: Don't over-toss; rough handling will turn the salad mushy and cloudy
Final seasoning and serve
- Taste the salad and adjust the seasoning with a pinch more salt or pepper if needed.
- Serve immediately while the watermelon is still cool and the feta is firm.
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Ready when: Seasoning is balanced; no single flavor dominates
Tip: This salad is best served within 15 minutes of dressing—the watermelon will weep and the feta will soften if it sits too long
Good to know
Tips
- Choose a ripe, heavy watermelon with a deep green color and a hollow sound when tapped. Taste a slice before committing.
- For the cleanest cuts, use a sharp chef's knife or dedicated watermelon knife, wiping the blade often to prevent slipping on the wet flesh.
- The ouzo is crucial—its subtle anise character echoes traditional Greek flavors and adds sophistication; don't skip it just because the amount is small.
- This salad is perfect for buffets and picnics because it requires no cooking and can be partially prepped ahead, making last-minute assembly quick.
Make ahead
Prepare the dressing up to 2 hours ahead and refrigerate. Cut the watermelon and prepare the other ingredients up to 1 hour in advance; keep the feta and olives chilled. Assemble and dress the salad no more than 15 minutes before serving.
Storage & reheating
Best served fresh immediately after assembly. Store leftovers (which will be softer) in a covered container in the refrigerator for up to 1 day. The watermelon will release liquid over time. Serve chilled or at room temperature; do not freeze.
Substitutions
- ouzo → dry white wine, white vermouth, or an extra tablespoon of lemon juice. Ouzo's anise flavor is distinctive, but any of these options add brightness without the herbality
- Kalamata olives, pitted → green Castelvetrano olives or pitted green olives. Green olives are milder and slightly buttery; they won't overpower the watermelon as much as Kalamatas
- block feta cheese → crumbled goat cheese or ricotta salata. Goat cheese adds tang; ricotta salata is firmer and won't crumble as easily in the warm salad
- fresh oregano → fresh mint or a mix of fresh mint and dill. Mint adds freshness and pairs beautifully with watermelon; dill brings an herbal note that is also Mediterranean
