Watermelon, feta and olive salad recipe

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  • Cuisine: Modern Australian

Ingredients

1 red onion, thinly sliced
1-2 tbsp lime or lemon juice
11/2 kg sweet ripe watermelon
250 g feta cheese
Flat-leaf parsley
Mint leaves, shredded
80ml (1/3 cup) extra virgin olive oil
100 g pitted black olives
Freshly ground black pepper
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Preparation

Place sliced onion in a small bowl with lime of lemon juice, this will reduce the intensity of the onion.  

Remove the rind and pips from the watermelon, and cut into approximately 1cm thick triangular slices.  Dice feta into 1cm chunks. Arrange watermelon on a deep platter and scatter feta over the top.

Scatter parsley leaves and mint over the top. Scatter onions and juice over the top, add olives and a grind of black pepper and serve.

If you enjoyed this Watermelon, feta and olive salad recipe then browse more Modern Australian recipes, salad recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Zest

When removing the zest from an orange or a lemon, be sure to avoid as much of the pith (the white part) as possible. This is very bitter and will detract from the taste.

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Spelt

A distant cousin of modern wheat, high in fibre and protein. Often able to be tolerated by people with gluten intolerances.

 
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