Watermelon, Mint & Feta Salad
This is the ultimate salad for a hot day - salty feta and olives balance perfectly with the refreshing watermelon and mint. Toasted pumpkin seeds add a tasty crunch sprinkled on top of this salad too, if you like.
15 minutes cook
Serves 4
Ingredients
1 watermelon, about 2 kilos
200g feta, cut into small thick slices
20g fresh mint leaves
50g rocket leaves
20 - 30 black pitted olives
3 baby cucumbers or ¼ standard cucumber, sliced fairly thinly
1 medium small red onion, cut into very thin slices
Olive oil, and lemon juice/balsamic vinegar, to taste
Method
Peel the watermelon of its green peel and white layer as well. Slice the pink flesh into chunks or triangles. Arrange the watermelon pieces and feta onto a large platter and scatter with the mint, rocket, olives, cucumber slices and red onion.
Chill, and dress with olive oil and lemon or vinegar to taste.
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45 minutes, plus cooling, soaking and chilling
Serves 8
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