Greek · Dessert
Watermelon with Soft Cheese
A classic Greek warm-weather dessert that pairs ice-cold watermelon cubes with crumbled labneh or soft sheep's cheese, finished with torn mint, a drizzle of honey and a crack of black pepper. The combination of cold sweet fruit against tangy, salty soft cheese is a staple of Greek island tables in high summer, eaten straight from the bowl with a spoon.
$1
10 minsPrep
0 minsCook
130 minsTotal
EasyLevel
Nutrition per serving
101Calories
3.3gProtein
3.8gFat
15.1gCarbs
12.8gSugar
0.7gFiber
32mgSodium
10mgChol
2.3gSat Fat
180mgPotassium
55mgCalcium
0.4mgIron
0.1mcgVitamin B12
9.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fresh Lemon Juice
local
Retsina
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill the watermelon thoroughly for at least 2 hours before serving for the best contrast against the soft cheese.
2
Cut the watermelon flesh into 2.5cm cubes, discarding seeds where possible, and divide between 2 serving bowls.
3
Crumble the labneh over the watermelon in small, rustic pieces so it sits on top rather than melting in.
4
Tear the mint leaves by hand and scatter over both bowls.
5
Drizzle the honey evenly over each bowl.
6
Finish with a few drops of lemon juice and a generous crack of black pepper just before serving.
7
Serve immediately while the watermelon is still cold and the labneh holds its shape.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Watermelon, cubed, chilled
- 55g55g Labneh, crumbled in small pieces, 1
- 3g3g Mint, torn, 1
- 12g12g Honey, drizzled, 1
- 1g1g Black Pepper, freshly cracked, 1
