A black bowl of watermelon salad
Photography, Laurent Moynat

Watermelon Salad With Pomegranate Vinaigrette

A simple summer stunner.

This surprisingly-simple summer salad recipe was created by French-Algerian Chef Mohamed Cheikh, and stars a tangy red vinaigrette made with sticky pomegranate molasses. Watermelon, feta, olives and red onion complete this refreshing Mediterranean salad.

A black bowl of watermelon salad

Watermelon Salad With Pomegranate Vinaigrette

French-Algerian Chef Mohamed Cheikh's recipe for watermelon salad with feta, red onion, olives and a tangy pomegranate molasses vinaigrette.
Course Appetizer, Salad, Side Dish
Cuisine algerian, French, Mediterranean
Servings 4


  • 1 small watermelon
  • 1 small red onion
  • 360 g feta
  • ¼ cup flat leaf parsley
  • 1 cup Kalamata olives
  • 1 pinch sea salt
  • 1 pinch ground pepper


  • 3 tbsp pomegranate molasses
  • 2 tbsp lemon juice
  • 1 tsp sumac powder
  • 3 tbsp grapeseed oil
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch ground pepper


  • 1 pinch sumac powder
  • a few shoots of dwarf basil
  • a few pomegranate seeds


  • Peel and cut the watermelon into large cubes. Peel the red onion and cut it into quarters. Remove the centre from each quarter and slice in half again. Cut the feta cheese into cubes. Remove the leaves and chop the flat leaf parsley.
  • Pour the pomegranate molasses into a bowl and add lemon juice, sumac, salt and pepper. Whisk in the grapeseed oil and then add the olive oil.
  • Arrange the watermelon cubes, red onion, olives and feta in a salad bowl. Add the vinaigrette and chopped flat leaf parsley and mix thoroughly. Taste and season if necessary. Sprinkle with sumac, pomegranate seeds and dwarf basil and serve.

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