Watermelon, Feta and Mint Salad

Name: Watermelon, Feta and Mint Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves: 4
Ingredients: 550 g /1 lb 4 oz watermelon, seeds removed if you like, cut into 2cm/¾in cubes; 1 small red onion, thinly sliced into rings; 1 small handful of mint leaves; 20 pitted black olives; sea salt and freshly ground black pepper; warm flatbreads, to serve; 125 g /4½ oz sheep’s feta cheese or Homemade Paneer, cubed; juice and pared rind of 1 small lime, cut into very fine strips; 1 long red chilli, deseeded and thinly sliced into rounds; 2—3 tbsp extra virgin olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This is a great summer salad with a lively combination of cooling, sweet watermelon, tangy lime juice and a slight heat from the fresh chilli — all counterbalanced by the salty sharpness of the feta cheese. Homemade Paneer works well instead of the feta, too.

Ingredients

550 g /1 lb 4 oz watermelon, seeds removed if you like, cut into 2cm/¾in cubes

Summer
Vegetarian

Method

Put the watermelon on a large serving plate and scatter the red onion, olives, feta, mint and chilli over the top.
Drizzle the lime juice over the salad and sprinkle with the strips of lime rind. Drizzle with the olive oil, to taste, and season with salt and pepper. Serve at room temperature with warm flatbreads.