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.
- 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.