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 out of 5 stars(4) 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
  • 100g 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. 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.

  2. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,207kJ/ 293kcals

Fat

23.3g

Saturated Fat

6g

Carbohydrates

14g

Sugars

13.4g

Fibre

1.9g

Protein

5.9g

Salt

1.64g

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