Save on your shopping with our best offers | Shop offers now
Watermelon Greek feta salad
Juicy watermelon, rich olives and salty feta – this delicious salad is summer on a plate. Enjoy as a main, serve as a side or package up for a picnic.
VegetarianContains dairyGluten free
Serves4
CourseMain meal
Prepare20 mins
Cook-
Total time20 mins
Ingredients
½ red onion, thinly sliced
½ watermelon
1 cucumber
20 pitted Kalamata olives, torn in half
100g feta, crumbled
4 tbsp extra virgin olive oil
4 tsp red wine vinegar
5 mint leaves, finely shredded
¼ tsp dried oregano
Method
Put the sliced onion in a bowl of cold water and leave to soak while you prepare the remaining ingredients. Carve the watermelon lengthways into three wedges, then cut away the skin and slice into 1½ cm-thick pieces. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half-moons about ½ cm thick.
Arrange the watermelon and cucumber on 4 plates, then scatter over the olives and feta. Drain the onion and add to the salad. Drizzle each plate with 1 tbsp oil and 1 tsp vinegar; season. Serve immediately, sprinkled with the mint and oregano.
Cook’s tip
Soaking raw onion in cold water helps to tone down its pungency before adding to a salad.
