Greek Watermelon Salad
Watermelon Salad with Feta Cheese, Cucumber and Olives
Servings: 4
Adjust servings here:
Equipment
- melon baller
Ingredients
- ½ watermelon
- ½ cucumber
- 100 grams feta cheese
- 50 grams black olives
- ½ red onion
- a bunch mint leaves
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt & pepper
Instructions
- Use half a watermelon. Scoop out the flesh with a melon baller, adding the balls to a big bowl. Press gently and twist to create round balls. Scrape the edges and add the extra watermelon and juice to a small bowl for a smoothie or discard. Do not discard the rind.
- Slice the cucumber into quarter moons.Slice the red onion into thin half-moon shapes. Slice the black olives. Add everything to the big bowl with the watermelon balls.
VINAIGRETTE
- In a small bowl, mix apple cider vinegar, olive oil, pepper and salt. Add to the big bowl and mix.
- Chop mint leaves and add them to the salad. Mix using two large spoons.
- Add the salad back into the watermelon rind.
- Crumble feta cheese on top by pressing between your fingertips. Garnish with pepper, olive oil and mint leaves. Serve immediately.
- Add a bit of pepper, olive oil and mint leaves on top of the feta cheese. Serve immediately
Notes
You can make this recipe without a melon baller by cutting the watermelon into small dice-sized cubes with a knife.
Enjoy!
