Watermelon Greek salad with marinated feta
Greek salad made with ripe tomatoes, proper Feta, decent olives and plenty of good olive oil is a beautiful thing. But we think adding salted watermelon improves the dish immeasurably (sorry Greece!). It provides sweetness and juicy refreshment to help balance everything out and contributes yet another texture to the mix.
Ingreadient
- 200g block feta
- 2 rosemary sprigs, leaves picked and finely chopped
- ¼ tsp dried oregano
- Finely grated zest 1 lemon
- Pinch chilli flakes
- 100ml extra-virgin olive oil
- ½ red onion
- 250g watermelon, rind removed
- Pinch garlic granules
- Pinch chilli flakes
- 2 large tomatoes
- 80g mini cucumbers
- 40g kalamata or black olives
Instruction
- Begin by marinating the feta. Carefully slice the block into 4 rectangles, then halve diagonally to make 8 triangles and put in a small container. Mix together the rosemary, oregano, lemon zest, chilli flakes and oil, then pour it over the cheese, ensuring each piece is covered with the flavoured oil. Leave to marinate for at least 1 hour or ideally overnight (see Don’t Waste It).
- Finely slice the red onion and put in a bowl of cold water (this removes some of its raw astringency). Slice the watermelon into triangles the same size as the cheese, then evenly sprinkle with the garlic, chilli and a pinch of salt.
- Slice the tomatoes and cucumbers, then dress with some of the feta marinade and arrange on a platter. Top with the olives, salted watermelon and feta slices and serve with an extra drizzle of the oil.
