A simple and tasty idea, perfect for the hottest days when we don’t want to turn on the stove… watermelon and feta salad, very quick to prepare, fresh and light, enriched with olives and mint. A delicious and colorful dish, great for a beach lunch or even as an appetizer for August 15th. Try the recipe, it will be ready for the table in a few minutes!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Seasonality: Summer, August 15th
- Energy 156.38 (Kcal)
- Carbohydrates 7.82 (g) of which sugars 5.78 (g)
- Proteins 7.00 (g)
- Fat 11.00 (g) of which saturated 6.12 (g)of which unsaturated 2.65 (g)
- Fibers 0.48 (g)
- Sodium 543.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.54 lbs watermelon (already cleaned)
- 7 oz feta
- 3 tbsps taggiasca olives (or Greek)
- mint (or basil)
- extra virgin olive oil
- black pepper (to taste)
- lemon juice
Tools
- Bowl
- Cutting board
- Knife
Preparation
Cut the watermelon into slices, remove the rind and seeds, and weigh the indicated amount (about 1.54 lbs).
Cut the flesh into cubes, place it in a bowl, and drizzle with a few drops of lemon juice.
Dry the feta from its liquid with a paper towel.
Cut it into cubes as well.
Drain the olives, wash and dry some mint leaves, or basil if you prefer.
Add the feta, olives, and mint to the watermelon. Dress with a drizzle of extra virgin olive oil and a pinch of black pepper, if you like.
The watermelon and feta salad is ready, I recommend serving it cold or at room temperature.
If you prepare it in advance, store it in the refrigerator, in a well-sealed container.
Tips and Notes
Choose a sweet and ripe watermelon, yet firm. Try to remove all the seeds, as they might be annoying.
You can use Greek olives, taggiasca olives, black olives, or omit them entirely if you don’t like them.
If you like, you can add a few drops of balsamic vinegar (in this case, skip the lemon).
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