Watermelon â€“ Summerâ€™s sweet salad accessory
Gabbi Briner | On 01, Jan 2014
Every restaurant, cafÃ© and bistro have crafted their own unique take on this seasonâ€™s salad trend. Typically, crisp, cold watermelon is served with feta, mint, and for the bolder, olives and red onion.
You may â€˜ickâ€™ at the idea of uniting starkly sweetâ€™nâ€™salty flavours, however I believe youâ€™ll be pleasantly surprised by the harmonious flavours, or your money back (Iâ€™ll try my best). I suggest making this sensational watermelon based salad as close to serving as possible to maximise crispness and freshness.
Â THE RECIPE:
Preparation time: 20 minutes
Servings: 8 servings
Â½ cup extra virgin olive oil
3 limes, juiced
1 Â½ tsp salt
Pinch of black peper
1 cup chopped mint leaves
1 Â½ cup crumbled feta (sheep and goatâ€™s feta also work a treat)
Remove watermelon from skin and cut into 1 inch chunks. Leave them to drain in colander.
Whisk together lime juice, olive oil, salt and pepper to create the dressing.
Place watermelon in a bowl, and pour over the dressing and chopped mint. Gently toss.
Crumble feta over the salad from a height.
Serve and enjoy.
If you fancy olives, throwing in half a cup of chopped black kalamatas can be a tasty addition!
This salad is best enjoyed poolside with a stiff cocktail (guests optional).