Second only to mango, watermelon would have to be my favourite fruit.
You might recall reading about my love of this delightfully bright, sweet and refreshing fruit when I made this lovely watermelon granita last summer. Needless to say, when served icy cold on a hot summer’s day, I find watermelon one of life’s simple pleasures.
And this year, that’s exactly how I’ve been enjoying my watermelon. Except, with a twist. The twist being a recipe I’ve been crushing on all this month. Watermelon salad. Watermelon and feta salad to be precise.
Variations of this salad have been around for quite some time now, so while the recipe is not exactly ground breaking, it’s one I’ve been loving so much this month that it seems only right to share the love a little.
At first you might think it’s a somewhat unusual pairing, but the slightly crumbly and salty feta compliments the sweet, juicy watermelon remarkably well.
This salad works magically well when teamed with some sweet and juicy grilled lamb chops, but is also great served as a light and refreshing starter or stand alone lunchtime dish.
The basil and thin slices of red onion add a lovely peppery flavour to the salad, however if it takes your fancy, you could substitute the basil for mint, which makes an equally fine salad.
So there you have it. My latest crush. Watermelon and feta salad. Now it’s your turn to share the love! Enjoy x
- 700g seedless watermelon, chilled and rind removed
- 150g feta, cut or broken into 1cm cubes
- 1 handful of basil leaves
- 1/4 red onion, thinly sliced
- Extra virgin olive oil
- sea salt and freshly cracked pepper
- Chop the watermelon into 1 cm thick wedges and add to a salad bowl or serving dish.
- Scatter the feta, basil leaves and onion over the watermelon wedges.
- Drizzle with extra virgin olive oil and then season with salt and pepper.
- Serve immediately.
- Serves 2 – 4.