Pickled watermelon with barrel-aged sheep and goat’s feta

Pickled watermelon with barrel-aged sheep and goat's feta

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  • 4
  • Easy
  • Fat conscious Health conscious Meat-free Pescatarian
  • 20 minutes, plus 1 hour’s standing time
  • 5 minutes
  • Woolworths Chenin Blanc Sauvignon Blanc 2018


  • 750 g watermelon, peeled
  • 150 g Woolworths barrel-aged sheep and goat’s feta, roughly crumbled
  • freshly ground black pepper, to taste
  • a handful red lettuce leaves
  • red microherbs, for sprinkling
  • pink edible flowers, to garnish (optional)
  • For the pickle:
  • ½ cup white balsamic vinegar
  • 50 g sugar
  • 2 t salt
  • 1 cup water

Cooking Instructions

Cut the watermelon into small triangles, then place in a bowl or jar.

To make the pickle, bring all the ingredients to a boil in a medium saucepan over a high heat, stirring occasionally. Remove from the heat. Cool completely, then pour over the watermelon. Allow to stand for at least an hour; it’s even better after a few hours. Refrigerate until needed.

To assemble, spoon out the watermelon and place on a platter. Add the cheese and a twist or two of black pepper. Tuck in some red lettuce leaves and add a sprinkling of red microherbs and pink edible flowers.

Cook's note: Watermelon-and-feta salad is a favourite but I wanted to give it a twist, so was delighted to come across this Robby Melvin recipe (southernliving.com). I thought it would be good with goat's feta. It was!

Browse more watermelon recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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