Summery watermelon and feta salad

Name: Summery watermelon and feta salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 8-10 as a side salad
Cuisine: British recipes
Ingredients: 1 ripe mini watermelon; ½ cucumber (halved lengthways, seeds removed, then cut into half moons); 75g mixed radishes, thinly sliced; 200g barrel aged feta cheese, crumbled; Handful of fresh mint leaves, shredded; Handful of fresh basil leaves (any large leaves torn); Zest of 1 unwaxed lemon; Glug of fruity Greek olive oil; Balsamic glaze; Pitted kalamata olives, optional

Easy
August 2017

Easy
August 2017

Serves 8-10 as a side salad
Hands-on time 10 min

Sweet watermelon is paired with salty feta, cucumber and herbs to create a light, summery salad with layers of flavour.

Gluten-free recipes

Nutrition: per serving

Calories: 126kcals
Fat: 7.4g  (3.3g saturated)
Protein: 4.1g
Carbohydrates: 10.7g  (10.1g sugars)
Fibre: 0.5g
Salt: 0.6g

Nutrition: per serving

Calories: 126kcals
Fat: 7.4g  (3.3g saturated)
Protein: 4.1g
Carbohydrates: 10.7g  (10.1g sugars)
Fibre: 0.5g
Salt: 0.6g

For 10

Save recipe

Save recipe Print

Ingredients

1 ripe mini watermelon
½ cucumber (halved lengthways, seeds removed, then cut into half moons)
75g mixed radishes, thinly sliced
200g barrel aged feta cheese, crumbled
Handful of fresh mint leaves, shredded
Handful of fresh basil leaves (any large leaves torn)
Zest of 1 unwaxed lemon
Glug of fruity Greek olive oil
Balsamic glaze
Pitted kalamata olives, optional

1 ripe mini watermelon
½ cucumber (halved lengthways, seeds removed, then cut into half moons)
75g mixed radishes, thinly sliced
200g barrel aged feta cheese, crumbled
Handful of fresh mint leaves, shredded
Handful of fresh basil leaves (any large leaves torn)
Zest of 1 unwaxed lemon
Glug of fruity Greek olive oil
Balsamic glaze
Pitted kalamata olives, optional

Method

Slice the watermelon into rounds, then cut into rough triangles (no need to peel). Arrange on a platter and scatter over the cucumber, radishes, feta, mint, basil and the lemon.
Season with freshly ground black pepper and drizzle with olive oil and a little balsamic glaze. Add a handful of pitted kalamata olives, if you like.

Method

Slice the watermelon into rounds, then cut into rough triangles (no need to peel). Arrange on a platter and scatter over the cucumber, radishes, feta, mint, basil and the lemon.
Season with freshly ground black pepper and drizzle with olive oil and a little balsamic glaze. Add a handful of pitted kalamata olives, if you like.

Fancy getting a copy in print?

Subscribe to our magazine