Watermelons are the quintessential summer coolers, made for picnics and the beach
Pair this with crumbled salty feta and a handful of herbs, and suddenly you’ve taken a familiar backyard staple and transformed it into something different.
There is something deeply nostalgic about the messiness of watermelon, especially when eaten with the kind of reckless abandon only summer allows. As a child, I would wait excitedly with my brother on the stone steps of our house in the UK as our dad would cut up a watermelon. The fruit, vivid and dripping, was always served in oversized wedges, handed straight from the cutting board. Refreshingly cold and sweet, the juice would run down my fingers, pooling at my wrists before falling in sticky drops onto the step. The seeds were little black obstacles, flicked into the garden, or spat out in bursts of childish competition. A scene of carefree chaos against the soundtrack of my mother’s voice, half-laughing, half-scolding: “Stay outside; I don’t want that stickiness in the house!”
At first glance, melons might not seem like something you would throw near a flame. Watermelons are the quintessential summer coolers, their crisp flesh and hydrating juices made for picnics and the beach. Cubed and chilled, it is perfect as it is. But there is a lot more to these fruits than their refreshing sweetness. On the grill, the sugars caramelise, the flesh softens like a cross between a roasted pepper and a meaty tomato and the smoky char adds a layer of complexity that is almost savoury. Pair those seared watermelon slabs with crumbled salty feta and a handful of herbs, and suddenly you’ve taken a familiar backyard staple and transformed it into something different.
But even with all the refinement I’ve learned, there’s something untouchable about those days on the steps. It’s not just about the taste – it’s the simplicity, the freedom, and the shared memories that make it unforgettable. Take a watermelon, chill it well, slice it thick, and you will always have the simplest of pleasures.
Try too my cool rockmelon soup.
Watermelon and feta salad
Ingredients
- 1.5kg watermelon
- Handful red shiso leaves
- 150g Greek feta
- 90ml olive oil
- 30ml sherry or red wine vinegar
- 60g kalamata olives, pitted
- Sea salt
Method
- Preheat the oven to 175C. Removing the rind, cut the watermelon into 4cm slices and lay on a baking tray.
- Place in the oven for 80 minutes, turning halfway through. Remove the melon from the oven and while still warm, season with salt. While the oven is still warm, place the kalamata olives in the oven and leave until cool to allow them to dehydrate.
- As the watermelon cools, it will exude a honeyed liquid. Take 30ml of this liquid and whisk together with the olive oil and vinegar. Over a hot grill, grill the watermelon pieces for 3-4 minutes until they are lightly charred and caramelised.Arrange on a plate and garnish with the torn shiso leaves, crumbled feta, and the dried kalamata olives.
- Drizzle over the dressing and serve immediately.
- Serves 2-3