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Hollow out half a watermelon and transform its juicy flesh into a refreshing granita, frozen overnight and scraped into icy shards. Inside the watermelon shell, layer cubes of cucumber, feta, and watermelon for a vibrant Greek-style salad. Garnish with fresh mint and basil, drizzle with lemon juice and olive oil, and finish with herb oil if you have it. A cooling, light dish perfect for immediate serving.
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Hollow out half a watermelon.
Juice most of the flesh and freeze overnight.
Scrape the frozen juice with a fork to make the granita.
Inside the watermelon shell, layer cubes of cucumber, feta, and watermelon.
Top with plenty of the watermelon granita.
Garnish with a few extra cubes of cucumber, feta, and watermelon on top, plus fresh herbs.
Finish with lemon juice, olive oil, and a drizzle of herb oil if available.
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If you don’t have herb oil, skip it or substitute with a light drizzle of balsamic glaze for added flavor.
Use a fork to scrape the granita for a fluffy texture instead of solid chunks.
Chill the watermelon shell before serving to keep the salad and granita cold longer.
Can I use store-bought watermelon juice?
Yes, but fresh watermelon juice will give a more vibrant flavor.
How long can the granita be stored?
Granita can be stored in the freezer for up to 3 days, but scrape it again before serving for the best texture.
Can I use other herbs instead of mint and basil?
Yes, parsley or cilantro can be used as substitutes, but they will alter the flavor profile.
What type of feta cheese works best?
A firm, block-style feta cheese is ideal for cutting into cubes.
Can I make this dish ahead of time?
You can prepare the granita and cube the ingredients in advance, but assemble the salad just before serving for freshness.
