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Watermelon Salad with Cucumber, Feta & Mint

This colourful and refreshing salad is perfect for summer. We make this in our A Modern Australian Christmas Feast Cooking Class and it is always a winner! All the ingredients are in season and readily available at this time of year. If you are entertaining, everything can be prepped in advance and all that needs to be done at serving time is assemble and dress. Enjoy.

Ingredients (serves 6-8):
1 small red onion, thinly sliced
2 limes, juiced
1 kg seedless watermelon flesh, cut into bite-sized chunks
1 large Lebanese cucumber, diced into bite-sized chunks
½ cup kalamata olives, pitted and cut into quarters
½ cup shredded mint leaves
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
175g feta cheese, crumbled

Method:
1. Place the sliced onion in a small bowl with the lime juice and allow to steep for 1 hour.
2. Prepare the salad ingredients and place in a large bowl. Pour over the onion and lime mixture, olive oil, a little sea salt and some freshly ground black pepper and gently toss.
3. Transfer to a platter and sprinkle crumbled feta over the top.

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