This salad sings of summer. It’s a version of one I used to eat at the beach. Mum would bring along chopped watermelon and feta, some olives and fresh mint, and us kids would eat them all separately or together, depending on how we felt. Being by the water, we didn’t have plates, so we just picked out what we wanted to eat. Watermelon is something so many of us enjoyed on a hot day when we were growing up — and now you can add a cold beer to make it the perfect day!
Ingredients
- ½ small watermelon
- 125g (1 cup) black pitted olives, cut in half
- 2 French shallots, finely sliced
- ½ teaspoon dried mint
- 300g Danish feta, cut into 3cm cubes
- ¼ bunch of mint, leaves picked
- 4 tablespoons extra virgin olive oil
Method
Remove the peel from the watermelon. Cut the flesh into 3cm cubes, removing any seeds, and place in a large mixing bowl.
Add the olives, shallot and dried mint and mix gently.
Arrange half the watermelon mixture on a platter and top with half the feta and half the fresh mint. Repeat with the remaining watermelon, feta and mint.
Drizzle with the olive oil and serve straight away.
Recipe Credits: Kristy Frawley and Michael Rantissi
Serves 4.
