Watermelon & Rockmelon Salad


  • 1/2 - 3/4 medium sized watermelon, seeds removed
  • 1 rockmelon, seeds removed
  • ¼ cup red wine vinegar
  • salt to taste
  • pepper to taste
  • ½ cup extra virgin olive oil
  • 2 Tbsp fresh coriander or mint, chopped
  • 1 spring onion, finely chopped
  • 4 sliced of feta cheese, crumbled
  • 6 mint leaves for garnish
  • 10 slices prosciutto, optional
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  • 1. Cut the flesh of the watermelon and rockmelon into bite-sized pieces and discard any seeds. Set aside.

  • 2. In a small bowl, combine the vinegar, salt and pepper. Whisk until salt is dissolved. Whisk in the olive oil, a few drops at a time. Add in the chopped mint (or coriander if preferred).

  • 3. In a large bowl, combine melons, spring onion and crumbled feta.

  • 4. Drizzle the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint springs and serve immediately with prosciutto if using.

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