Recipe adapted from Mark Bittman’s
“It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.
Serves 4
3 cups cubed watermelon (don’t buy pre-cubed as it’s too mushy)
2 large ripe vine tomatoes
1 medium English cucumber
1 small red onion
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled Greek feta
A good handful each of chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper
Optional extras- chopped basil & toasted pine-nuts
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta; and the chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and taste/adjust for seasoning before serving.
PS This recipe does not keep too long, as the watermelon will get mushy pretty fast.