First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Watermelon, Feta, Cucumber & Mint Salad

Serves: 6
This is my favourite salad at the moment – fresh, full of flavour and crunchy texture. Any small black seeds left in the watermelon after deseeding can be eaten, although I prefer to remove the larger ones. This delicious salad is best made and served on the same day.
This recipe is from
Mary Berry's Absolute Favourites
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Ingredients

  • ½ cucumber
  • ½ small watermelon, peeled, deseeded and cut into 2cm (¾in) cubes
  • 200g (7oz) good-quality feta cheese, crumbled into small cubes
  • 50g (2oz) pitted black olives in oil, halved
  • 1 small bunch of mint, chopped

  • For the Dressing

  • 4 tbsp olive oil (or oil reserved from the olives)
  • juice of ½ lemon
  • salt and freshly ground black pepper

Instructions

  • 1
    Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
  • 2
    Layer half the watermelon, cucumber, feta and olives in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.
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