- Serves4
- CourseMain meal
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- ½ red onion, thinly sliced
- ½ watermelon
- 1 cucumber
- 20 pitted Kalamata olives, torn in half
- 100g feta, crumbled
- 4 tbsp extra virgin olive oil
- 4 tsp red wine vinegar
- 5 mint leaves, finely shredded
- ¼ tsp dried oregano
Method
Put the sliced onion in a bowl of cold water and leave to soak while you prepare the remaining ingredients. Carve the watermelon lengthways into three wedges, then cut away the skin and slice into 1½ cm-thick pieces. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half-moons about ½ cm thick.
Arrange the watermelon and cucumber on 4 plates, then scatter over the olives and feta. Drain the onion and add to the salad. Drizzle each plate with 1 tbsp oil and 1 tsp vinegar; season. Serve immediately, sprinkled with the mint and oregano.
Cook’s tip
Soaking raw onion in cold water helps to tone down its pungency before adding to a salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,207kJ/ 293kcals |
---|---|
Fat | 23.3g |
Saturated Fat | 6g |
Carbohydrates | 14g |
Sugars | 13.4g |
Fibre | 1.9g |
Protein | 5.9g |
Salt | 1.64g |