Now that the holiday season is drawing to a close, I’m searching for healthy (and lazy) antidotes to the festive indulgences. This delicious watermelon and feta combination is the perfect refreshing salad for a hot summer’s day. The sharpness and saltiness of the feta complements the cold sweetness of the watermelon brilliantly.
This Ottolenghi recipe from his Plenty cookbook takes no time at all to assemble (20 minutes if you dawdle), and is a welcomed addition to a barbeque or a potluck dinner. I have changed the quantities slightly to adapt to NZ standard packaging. It is best to purchase the watermelon the day before so it can chill in the fridge.
½ medium seedless watermelon, chilled
2 large handfuls of basil, shredded
½ small red onion, thinly sliced
freshly ground pepper
Cut the watermelon into wedges and arrange on platter. Slice feta into thin pieces, and break over the watermelon. Scatter the sliced red onion and basil onto the mix. If you are serving this in a deep dish (easier for transport), this can be arranged in layers.
Grind over some fresh pepper and drizzle with olive oil. There is no need to toss as it will be mixed when dished up.