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Karpuz Salatasi

Name: Karpuz Salatasi
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Turkish
Ingredients: 500 g watermelon, rind removed and flesh cut into 2 cm cubes; 120 g feta cheese, crumbled or cut into small cubes; 60 g black olives, pitted and halved; 10 g fresh mint leaves, torn if large; 1 tsp lime zest; 15 ml lime juice, freshly squeezed; 15 ml extra-virgin olive oil; 1/4 tsp black pepper

Karpuz Salatasi is a crisp, cooling summer salad that balances juicy watermelon with salty feta, briny black olives, and fragrant mint. A quick lime and olive oil dressing ties everything together, making it bright, refreshing, and ideal for hot weather.

10 min

2 servings

260 kcal

Turkish

Ingredients

Salad

500 gwatermelon, rind removed and flesh cut into 2 cm cubes
120 gfeta cheese, crumbled or cut into small cubes
60 gblack olives, pitted and halved
10 gfresh mint leaves, torn if large
1 tsplime zest
15 mllime juice, freshly squeezed
15 mlextra-virgin olive oil
1/4 tspblack pepper

Instructions

1
Prepare all ingredients: cut the watermelon into bite-size cubes, crumble or cube the feta, halve the olives, tear the mint leaves, and finely zest then juice the lime. For the best texture, keep the watermelon cold and drain any excess juice after cutting so the salad stays crisp rather than watery.
2
Arrange the watermelon in a shallow serving bowl or on a platter. Scatter over the feta, black olives, and mint so they stay distinct and do not get crushed.
3
Whisk the lime zest, lime juice, olive oil, and black pepper together in a small bowl until lightly emulsified. Dress the salad just before serving, using only enough to lightly coat; this keeps the feta from dissolving and the watermelon from releasing too much liquid.
4
Spoon or drizzle the dressing over the salad and serve immediately. The finished salad should taste bright, juicy, salty, and refreshing, with the watermelon still firm and the mint very fresh.

Nutrition per serving

260 kcal

Calories

Protein

16g

Carbs

18g

Fat

Fiber

Notes

•If your feta is very salty, briefly rinse it under cold water and pat dry before adding.
•A few thin slices of red onion can be added for a sharper, more traditional meze-style profile, though they are optional.
•Serve well chilled on a hot day, ideally alongside grilled bread or simple kebabs for contrast.
•Use a seedless watermelon or remove visible seeds for easier eating.

Background

Watermelon and white cheese salads are a familiar warm-weather combination across Turkey and the eastern Mediterranean, where sweet-salty pairings are especially popular in summer. This style of salad is often served as a light meze or cooling side dish, highlighting peak-season produce with very little manipulation.

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