Watermelon Feta Salad

WATERMELON FETA SALAD

It is our family’s favorite fruit, we eat it as is (and lots of), as juices and salads. It has a high water content that is good for us in the scorching summers we experience here, temperatures climb upto 50 degrees C. We have been lucky enough to grow watermelons in our own backyard. Nothing more gratifying (aside from cooking), fresh and organic than picking the fruit of your own backyard. Pluck some mint leaves and viola we are ready to go!

Prep Time: 15 Mins

Assembly Time: 5 mins
Recipe Level: Easy
Spice Level: None

Serves: 4 People
Shelf Life: Eat fresh
Serving Suggestion: Own its own or as a side for barbecue or kebabs

UTENSILS: 

A chopping board, knife and serving platter

INGREDIENTS:

  • 6 cups cubed deseeded watermelon (1/2 of a big watermelon)
  • 1/2 cup feta cheese (I use Almarai’s 1/2 pack of low fat feta – 100gms)
  • 1 Cucumber
  • 3 tablespoons balsamic glaze (available in most supermarkets – make your own, check Tips)
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon Himalayan pink salt

METHOD:

  1. Place cubed watermelon in a large serving platter or use the rind of the watermelon as a base.
  2. Arrange crumbles of feta over the watermelon.
  3. Drizzle the watermelon and feta with the balsamic glaze. 
  4. Sprinkle fresh mint and Himalayan salt.
  5. For Party: You can make mini skewers by placing cubed watermelon, feta and cucumber on toothpicks. Drizzle with balsamic glaze and Himalyan salt.

TIPS:

  • When picking a watermelon in the supermarket or farmer’s markets – look for a more roundish one than elongated one. The round ones are generally female versions and sweeter and the long ones are more watery. The one with yellow patches and soil marks are ripe.
  • You can make your own glaze by cooking balsamic vinegar on low heat and continuous stirring tilt is this and coats the back of the spoon.
  • Left over Feta can be stored in the fridge in a sealed contained immersed in water for 2-3 days.
  • Left over Watermelon can be stored in the fridge in tight shrink wrap for 2-3 days. You can de-seed and juice the watermelon to go with your breakfast.
  • Save the seeds for sowing, come October and you can try your green thumb.

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