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Watermelon Greek feta salad

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.

4.5 out of 5 stars(11) Rate this recipe
Gluten freeVegetarian
  • 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
  • ½ x 200g pack feta, crumbled
  • 4 tbsp extra virgin olive oil
  • 4 tsp red wine vinegar
  • 5 mint leaves, finely shredded
  • ¼ tsp dried oregano

Method

  1. Put the sliced onion in a bowl of cold water and leave to soak while you prepare the remaining ingredients.

  2. Carve the watermelon lengthways into three wedges, then cut away the skin and slice into 1.5cm pieces. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half-moons about 0.5cm thick.

  3. Arrange the watermelon and cucumber on 4 plates, then scatter over the olives and feta. Drain the onion and add to the salad.

  4. Drizzle each plate with 1 tbsp oil and 1 tsp vinegar; season. Serve immediately, sprinkled with the mint and oregano.

Cook’s tip

Prepare all the elements in advance, cover and keep chilled, then assemble when you’re ready. The oil, vinegar and herbs can be put in a jar together ready to drizzle over before serving.

 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,278kJ/ 308kcals

Fat

23.6g

Saturated Fat

6.7g

Carbohydrates

16.5g

Sugars

15.8g

Fibre

1.9g

Protein

6.3g

Salt

2.1g

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