Watermelon, charred feta and bread salad with mint recipe
A fresh watermelon and feta salad is the best summer salad. The final seasoning depends on the sweetness of the watermelon and the acidity of the feta, so add a touch of sweet vinegar if you think it needs it.
Ingredients
- 2 slices of sourdough bread, cut into small squares
- 7 tbsp extra-virgin olive oil
- 500 g watermelon flesh, cut into small bite-sized pieces, pips removed
- 10 black Greek olives, pitted
- 1 handful fresh mint, chopped
- 1 tbsp pumpkin seeds
- 1 small cucumber, sliced lengthways and then across into thin half-moon pieces
- 1 handful purslane, if available, or rocket leaves, roughly chopped
- 200 g feta, cut into medium-sized cubes
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: Greek
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 12 mins
- Serves: 6
Step-by-step
- Preheat the oven to 160°C/325°F/gas mark 3.
- Spread the sourdough croutons on a baking tray, drizzle with 2 tablespoons of olive oil and bake in the oven until golden – this should take around 10 minutes.
- Put all the remaining ingredients, apart from the feta, in a bowl and mix gently. Season to taste.
- Just before you serve the salad, put the feta on a lined baking tray and place under a hot grill for a minute or two, until it slightly colours at the edges. Add the hot feta and toasted sourdough to the bowl and give the salad a final mix before serving.
This recipe is from Aegean by Marianna Leivaditaki. Published by Kyle Books, £26.00. Photography by Elena Heatherwick.
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