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Watermelon, Fetta and Pomegranate Salad


Watermelon, fetta and pomegranate salad

Course Salad
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 5 minutes
Servings 6


  • 1 kg watermelon peeled, cut into thin wedges
  • 1/2 small red onion thinly sliced
  • 1/2 cup 60 pitted Sicilian olives
  • 200 g fetta thickly sliced
  • 1/2 cup mint leaves
  • 2 tbs pomegranate seeds
  • 3 tsp finely chopped pickled jalapeños
  • 60 g pkt Coles Australian Baby Spinach
  • ¾ cup pomegranate juice
  • 1 tbs extra virgin olive oil
  • 2 tsp honey
  • 1 small garlic clove bruised


  1. To make the pomegranate dressing, place pomegranate juice in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 8 mins or until the liquid reduces to 2 tbs. Set aside to cool slightly. Transfer to a screw-top jar. Add the oil, honey and garlic. Season. Shake well to combine. Discard garlic.
  2. Arrange the watermelon, spinach, onion and olives on a large serving platter. Top with the fetta and mint. Sprinkle with pomegranate seeds and jalapeño. Season. Drizzle with dressing.