Watermelon Greek Feta Salad

Juicy watermelon, rich olives and salty feta... the fresh, summery ingredients in this salad are delightful together. Enjoy as a barbecue side dish or package up for a picnic.
Serves 4
Total Time
20 Minutes
½ a red onion, thinly sliced
½ of a Waitrose & Partners Watermelon
1 cucumber
20 pitted Kalamata olives, torn in half
100g of feta, crumbled
4 tbsp of extra virgin olive oil
4 tsp of red wine vinegar
5 mint leaves, finely shredded
¼ tsp of dried oregano
Step 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.

Step 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 of oil and 1 tsp of 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 it is added to a salad. 

Recipe and image courtesy of Waitrose & Partners

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