Thursday, February 14, 2019

On the MENU This Week. Watermelon, Feta and Olive Salad

It is so hot at the moment that cooking becomes a chore and we are eating lots of salads
This one was popular several years ago and we thought it about time to revive it given that watermelon is in season. Besides some chopping, there is not much to do. And it looks and tastes sensational. Sousing the onion in lime or lemon juice takes away that raw onion flavour that makes it repeatable and indigestible
Small red onion – 30 ml lime juice - 1.5 kg ripe watermelon – 250g feta cheese - 100g black calamata olives - good handful of fresh mint - good handful of fresh flat leaf parsley - 4 T extra virgin olive oil - black pepper
Peel and thinly slice a small red onion. Marinade this in lime juice for at least one hour. Cut watermelon into roughly 2.5 cm cubes and remove all the pips.  Cut the feta cheese into similar sized cubes. Stone the olives and cut in half. Roughly chop the  mint and parsley. Combine everything in a large salad bowl and pour over the lime juice with the onion and olive oil. Add a good grinding of black pepper. Mix gently but well. Chill in your fridge for a couple of hours for the flavours to blend.

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