---
title: "Watermelon and nectarine salad with chilli, pancetta and feta"
description: "The gorgeous sweetness of watermelon does not only have to be eaten as a thirst-quenching fruit in the middle of a hot day. It can be turned into the centrepiece of a salad such as this one with feta, pancetta, nectarine and chilli, finished with a simple Asian dressing."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "WHAT’S COOKING"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2025-11-18-whats-cooking-today-watermelon-salad-with-pancetta-and-feta/"
published: "2025-11-18T13:30:05"
updated: "2025-11-18T10:13:05"
lang: "en-ZA"
word_count: 193
---

# Watermelon and nectarine salad with chilli, pancetta and feta

> The gorgeous sweetness of watermelon does not only have to be eaten as a thirst-quenching fruit in the middle of a hot day. It can be turned into the centrepiece of a salad such as this one with feta, pancetta, nectarine and chilli, finished with a simple Asian dressing.

By Tony Jackman · Published 18 November 2025, 15:30 SAST · Updated 18 November 2025, 12:13 SAST

## Content

Watermelon makes a delicious salad, as a starter or light lunch. Feta goes well with it, as do bacon or pancetta, or ham for that matter, and a touch of red chilli adds to its savoury flair.

It’s ridiculously easy to put together, and if you cut the watermelon into neat wedges it can look great when plated up.

I’m not giving specific quantities as this is a moveable feast: just use as much as makes sense depending on how many you’re serving and whether it’s a starter or meal in its own right.

**Ingredients**

Watermelon, sliced in wedges

Nectarine, in slim half-moon slivers

Red chillies, seeded and diced finely

Feta, crumbled or in slim strips

Pancetta, in thin slivers

Mint leaves

*Dressing:*

Sweet soy sauce

Mirin

Black pepper and salt to taste

**Method**

Arrange wedges attractively and place bits of the other ingredients on and around them.

Mix together equal quantities of mirin and sweet soy sauce and drizzle over. Season with salt and ground black pepper. Garnish with small mint leaves. **DM**

*Follow Tony Jackman on Instagram*[*@tony\_jackman\_cooks*](https://www.instagram.com/tony_jackman_cooks/)*.*

*This dish is photographed on a plate by*[*Mervyn Gers Ceramics*](https://www.mervyngers.com/)*.*