A colourful and refreshing combination of mouth-watering watermelon and cucumber, crumbled feta and olives, with a simple lemon and olive-oil dressing
6 as a main dish or 10 to 12 as part of a buffet
Naomi - This my favourite salad at the moment – fresh, full of flavour and crunchy texture. Any small black seeds left in the watermelon after deseeding can be eaten, although I prefer to remove the larger ones. This delicious salad is best made and served on the same day.
SERVES
6 as a main dish or 10 to 12 as part of a buffet
INGREDIENTS
- ½ cucumber
- ½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
- 200g (7oz) good-quality feta cheese, crumbled into small cubes
- 50g (2oz) pitted black olives in oil, halved
- 1 small bunch of mint, chopped
- For the dressing:
- 4 tbsp olive oil (or oil reserved from the olives)
- juice of ½ lemon
- salt and freshly ground black pepper
METHOD
- Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
- Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.