Recipe for watermelon, feta and black olive salad
Watermelons are sold in abundance here, so is ice-cold watermelon juice. Both are heaven-sent in Singapore’s hot climate. Along with sugarcane juice, watermelon juice makes it to the top of my list as a hot weather thirst quencher.
But watermelon in a savoury salad?
Surprise, surprise – it works! The sweetness of the watermelon (and you must try to find one that’s really sweet) provided a lovely contrast to the salty olives and sharp onion (Nigella says soak it in lime juice to reduce the rasp) . Throw in the creamy feta and tartness from the lime juice. Oh, it was so refreshing and so welcome in this heat!
Some recipes online throw in some fresh mint as well or toss the salad with some greens and balsamic vinegar – just some ideas to get you going on this cool salad. It wasn’t exactly a hit with my husband but I would definitely make this again!
What you’ll need
- 1 small red onion, halved and sliced thinly then soaked in 2 tablespoons of lime juice
- 1kg of watermelon, cut into 2cm cubes
- 200g feta cheese, crumbled to about the same size as your watermelon
- a handful of flat leaf parsley, chopped
- 100g black olives, pitted and sliced in half
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of lime juice (use the lime juice used to soak the onion slices)
- Black pepper
How to put your salad together
Simply put the onion, watermelon, feta, parsley and olives in a large, wide shallow bowl. Lightly toss with the olive oil and lime juice. Add a good few grinds of black pepper and Bob’s your uncle!
Yields 4 starter size servings