One cannot think of summer in Greece without watermelon. Most restaurants will serve you a few slices after your meal. In Greece, they grow red and yellow varieties in all sorts of shapes and sizes. This salad brings together the three Greek cooking elements of sweet, salt and sour.
- 1 kg fresh watermelon, without seeds, cut into cubes
- 300 g Greek feta, crumbled
- ¼ cup fresh mint, finely chopped
- 5 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
- sea salt
- 2 tbsp lemon juice
- ½ lemon, zested
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Arrange the watermelon on a serving platter. Scatter the feta atop each slice of watermelon, followed by the mint.
Place all the ingredients for the salad dressing in a small bowl and mix well. Pour the dressing over the salad to serve.
Text © 2012 Maria Benardis