Watermelon & feta salad
Watermelon & feta salad
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Watermelon & feta salad
Υλικά
For the salad
- 800 g watermelon, seeded and cut into small cubes
- 200 g feta cheese, cut into small cubes
- 1 large cucumber or 2 small cucumbers, sliced or diced
- 1 red onion, thinly sliced
- 80 g rocket (arugula)
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh basil, finely chopped
- 40 g Aegina pistachios
- 250 g cherry tomatoes, halved
- 1 chili pepper, finely chopped (optional)
- Freshly ground black pepper
For the dressing
- 100 ml extra virgin olive oil
- 40 ml white balsamic vinegar
- 1 tbsp wildflower honey
- Zest and juice of 1 lime
- A pinch of salt
Εκτέλεση
Thinly slice the red onion and place it in a small bowl of cold water for 10 minutes to mellow its sharp flavor. Drain well and pat dry with kitchen paper before using.
Cut the watermelon into small cubes, remove any seeds and place it in a colander for a few minutes to drain any excess juices. This will help keep the salad fresh and prevent it from becoming watery.
Arrange the rocket (arugula) in a large serving bowl as the base of the salad. Add the watermelon cubes, followed by the cucumber, cherry tomatoes and the drained red onion, distributing them evenly.
Scatter over the chopped mint and basil, leaving them slightly coarse to preserve their fresh aroma.
Add the feta cheese, cut into cubes slightly smaller than the watermelon, and finish with freshly ground black pepper.
For the dressing
In a small bowl, combine the honey, the lime zest and the lime juice. Add the white balsamic vinegar and whisk until the sweet and acidic flavors are well balanced.
Gradually pour in the extra virgin olive oil while whisking continuously until the dressing becomes smooth and well emulsified.
Drizzle the dressing lightly over the salad just before serving, without tossing vigorously, so the watermelon cubes remain intact and retain their refreshing texture.
Finish by sprinkling over the Aegina pistachios and serve immediately.
Dress the salad just before serving to preserve the watermelon’s freshness, texture and natural juiciness. The bright acidity of the lime and white balsamic beautifully balances the sweetness of the watermelon and the salty richness of the feta cheese.
