Watermelon Greek Salad Recipe

A breeze to prepare, this wonderfully refreshing salad is just the thing to enjoy for lunch on a hot summer’s day.

greek-salad-recipe

For me summer food is a feast of colour, flavour and nourishment. I like it to look like the season on a plate – generous, exotic and bursting with life. What could be more wonderful than setting a beautiful table, opening the windows and laying out meals for friends and family which only do good?

Naturally sweet, watermelon is a lovely, colourful addition to a classic Greek salad. A breeze to prepare, this wonderfully refreshing salad is just the thing to enjoy for lunch on a hot summer’s day.

Serves 4

  • 600g ripe watermelon
  • 1 cucumber
  • 2 large tomatoes, quartered, deseeded and sliced
  • 1⁄2 small red onion, peeled and finely sliced
  • 8 black olives, pitted and quartered
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • A small handful of mint leaves, roughly chopped if large
  • 80g feta cheese, crumbled

1 Cut the watermelon into bite-sized chunks, slicing away the thick rind, and place on a large platter.

2 Halve the cucumber lengthways and scoop out the seeds, then slice roughly. Add the cucumber to the watermelon with the tomatoes, red onion and black olives.

3 Mix together the olive oil and lemon juice and trickle over the salad, then scatter over the oregano, mint and feta. Give everything a good stir before serving.

breast-cancer-cookbookThis is a recipe from The Breast Cancer Cookbook, by Professor Mohammed Keshtgar with Dr Claire Robertson and Dr Miriam Dwek, Published by Quadrille, £20