Breakfast

Watermelon, Feta and Yogurt Bowl with Mint

Name: Watermelon, Feta and Yogurt Bowl with Mint
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 200 g Watermelon; 40 g Feta; 150 g Greek yogurt, 0% fat; A handful, torn Fresh mint; A squeeze Lime juice; A few grinds Black pepper

Cold watermelon, crumbled feta and a spoon of thick yogurt with mint and lime. A hot-morning breakfast. 22 g of protein for 254 kcal.

Calories: 254kcal
Protein: 22g
Fat: 10g
Carbs: 21g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Watermelon, Feta and Yogurt Bowl with Mint, plated and ready to serve. — The finished breakfast. Watermelon, Feta and Yogurt Bowl with Mint

The ingredients for watermelon, feta and yogurt bowl with mint arranged separately on a dark worktop: watermelon, feta, greek yogurt, 0% fat, fresh mint, lime juice, black pepper. — Gather your ingredients. 200 g Watermelon. 40 g Feta. 150 g Greek yogurt, 0% fat. A handful, torn Fresh mint. A squeeze Lime juice. A few grinds Black pepper

Watermelon, Feta and Yogurt Bowl with Mint, preparation step 1: Cut the watermelon into rough 3 cm chunks and pick out the pips as you go. Chill it if it is not already cold. — Step 1. Cut the watermelon into rough 3 cm chunks and pick out the pips as you go. Chill it if it is not already cold.

Watermelon, Feta and Yogurt Bowl with Mint, preparation step 2: Spoon the yogurt into a wide bowl and spread it out. — Step 2. Spoon the yogurt into a wide bowl and spread it out.

The finished watermelon, feta and yogurt bowl with mint. — Step 3. Pile the watermelon on, crumble the feta over with your fingers and finish with the mint, lime and black pepper.

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Ingredients

Watermelon200 g
Flesh only.
Feta40 g
Greek yogurt, 0% fat150 g
Fresh mintA handful, torn
Lime juiceA squeeze
Black pepperA few grinds

Method

Cut the watermelon into rough 3 cm chunks and pick out the pips as you go. Chill it if it is not already cold.
Spoon the yogurt into a wide bowl and spread it out.
Pile the watermelon on, crumble the feta over with your fingers and finish with the mint, lime and black pepper.

Worth knowing

Feta is salty and 22% fat, so the 40 g is 108 kcal and most of the flavour. The yogurt underneath is what turns a salad into a breakfast, adding 15 g of protein for 85 kcal.
Only worth making with a ripe watermelon in July or August. Melon from a plastic tub in February is cold and pink and nothing else.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.