Watermelon & Feta Salad

With the hot British weather looking set to last the rest of summer, the focus on light and refreshing dishes has never been so prominent. Those seeking a taste of the Mediterranean in their own back garden can enjoy Sopwell House’s Executive Head Chef Gopi Chandran’s exclusive recipe. Create a hydrating and vibrant watermelon and feta salad that will reinvigorate your usual salad staples and wow your guests at your next summer BBQ.
Serves 4
Total Time
10 Minutes
¼ Watermelon – skin removed and diced one inch thick
200g of feta, diced or crumbled
50g Kalamata olives, pitted
1 red chilli, finely chopped
10ml of olive oil
1 garlic clove
A sprig of thyme and rosemary
½ large lemon, remove rind and julienne (slice rind into thin strips). Juice the flesh
10g of basil leaves
10g mint leaves
Step 1

To make the dressing, slowly and carefully heat olive oil, adding the garlic, chilli, thyme and rosemary, lemon rind.

Step 2

Gently heat for three minutes, add lemon juice, salt and pepper. It’s important to do this slowly to avoid burning any of the added elements.

Step 3

Set aside to cool.

Step 4

To serve, spread the diced watermelon in the desired dish, sprinkle the feta on top, spoon over olives and distribute the dressing evenly.

Step 5

Finish with a fine chiffonade of basil and mint – this will bring out all the flavour.

Recipe courtesy of Sopwell House’s Executive Head Chef Gopi Chandran’s recipe for Watermelon and Feta Salad.

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