Watermelon and Feta Salad

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Spring has definitely sprung here in Sydney. Leaving the house early in the morning on the way to work you can already feel the warmth of the sun on your back. If you’re lucky enough to leave the office on your lunch break, it’s the sort of weather where you head to the nearest park and laze barefoot on the grass with a good book and soak up the sunshine. It’s warm enough to spend your weekends lying on the beach, running to the water’s edge when the sun starts to get a little much and then retreating back to your towel to dry off again and repeat. And if there is fruit that screams summer and sunshine it would have to be watermelon. Biting into a juicy slice of watermelon is supremely satisfying. The juice runs down your face; it’s cool, refreshing, but most of all sweet. Watermelon’s are delicious on their own as the perfect summer snack, but there are so many different uses for them. You can make popsicles, sorbet, granita, juice them, fill them with vodka for a summer BBQ or make a savoury salad as I have done.

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This salad is ridiculously simple but oh so satisfying when you’ve come home after a day at the beach and you’re hot and tired and just want to make something easy. The sweet, refreshing taste of the watermelon is balanced with the salty, creamy texture of marinated feta and the freshness of mint. All these flavours are then married together with a basic vinegar dressing that just gives the salad a hint of tang. Sometimes I can overcomplicate things, and this sort of salad makes you remember that sometimes simple is best because it really does let the ingredients shine through.

Watermelon and Feta Salad

Serves: 2-3

Ingredients:

  • 1 kilo watermelon, chopped into small pieces
  • 100 g marinated fetta
  • 5 sprigs mint, leaves only and torn.
  • 1 tbs olive oil
  • 1/2 tbs red wine vinegar
  • 1/4 tsp seeded mustard

Method:

  1. Arrange the watermelon on a serving dish. Crumble the feta over the top. Sprinkle the mint on top.
  2. To make the dressing: combine oil, vinegar and mustard in a jar and shake. Spoon dressing over salad and serve.
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