watermelon wedge salad

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  • 1 large head iceberg lettuce, cut into 5 1-inch-thick rounds (500g)
  • 1/2 cup buttermilk (115g)
  • 1/4 cup mayo (60g)
  • 1 tablespoon lemon juice (15g)
  • 1/4 teaspoon salt (1.5g)
  • 1 cup feta crumbles, divided in half (130 g total)
  • 1/3 cup chopped chives (15g)
  • 1/4 of a medium watermelon, cut into 5 1-inch-thick wedges (850g)
  • 2 diced Persian cucumbers (130g)
  • 2 diced roma tomatoes (130g)
  • 23 sliced radishes (30g)
  • 3/4 teaspoon sumac (2g)


  1. Place the iceberg rounds/wedges on a large serving platter or individual plates.
  2. Whisk together the buttermilk, mayo, lemon juice, salt, half of the feta, and half the chives. Use the whisk to break up the feta. Once it’s relatively smooth, pour about half over the iceberg pieces.
  3. Top each dressed iceberg piece with a watermelon wedge, and top each with more dressing. Sprinkle on cucumber, tomato, radishes, sumac, and the rest of the feta and chives. Serve immediately.


To make ahead: the components (including the dressing) will keep well stored separately in the refrigerator for a few days. If you’re short on space and containers, you can store the cucumbers and tomatoes together, with the radishes placed on top. Leftovers are still delicious, but it’s best dressed at the last minute (try to dress as much as you think you’ll eat right away).