Watermelon & feta salad with crispbread

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• fluffyhelen

  08 July 2009

  fluffyhelen rated and commented on this recipe

  

  I recommend switching up the balsamic vinegar for red wine vinegar... so much tastier! Mmmmm.

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• MaryW, Finland

  01 August 2009

  MaryW, Finland rated and commented on this recipe

  

  Served this up as a side dish at a bbq last night and it raised some eyebrows! Most people were surprised to see watermelon served as something savoury, but really loved the taste! I loved it, the only problem was I kept watching the dish go round hoping there would still be some left over at the end!

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• nadi

  18 August 2009

  nadi rated and commented on this recipe

  

  Fabulous!

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• taylorpink

  30 June 2010

  taylorpink rated and commented on this recipe

  

  I've been eating this salad for years and absolutely love it. I always recommend it to people even tho I get a few strange looks! They come back and tell me it was delicious and that i'd got them hooked too!

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• Belkey

  01 September 2010

  Belkey rated and commented on this recipe

  

  I made this as a starter for some friends as one of them had tried the combination in a restaurant recently and loved it. I didn't bother with the olive oil or balsamic as I pickled the red onion briefly in lime juice and red wine vinegar. I also didn't have the time to do the flatbreads, so just served with toasted pitta. Appartently my version was as good as the restaurant's!

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• Reeny

  07 September 2010

  Reeny commented on this recipe

  My dad always made this, and no one I know had heard of it either. He always made it with pumpkin seeds rather than red onion. The subtle crunch of the seeds works well as an alternative.

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• gabriellemasse

  29 January 2011

  gabriellemasse rated and commented on this recipe

  

  I threw this together very quickly today for dinner. I only had a quarter of a watermelon since we didn't know if it was going to be successful :), so that only filled two small salad bowls, though they weren't small servings. Didn't use any red onion or black olives, just because I don't really like them ha. I used grapeseed oil rather than olive. Anyway, it was delicious! We used a LOT of balsamic vinegar and mint. It tastes great, very fresh and fun! And the feta actually makes it quite filling if you want to eat it for lunch.

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Ingredients

• ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
• 200g block feta cheese , cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion , finely sliced into rings
• olive oil and balsamic vinegar, to serve

FOR THE CRISPBREAD

• ½ a 500g pack white bread mix
• 1 tbsp olive oil , plus a little extra for drizzling
• plain flour , for dusting
• 1 egg white , beaten
• a mix of sesame seeds , poppy seeds and fennel seeds, for scattering

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Difficulty and servings

Serves 6 as a starter

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

Ingredients

• ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
• 200g block feta cheese , cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion , finely sliced into rings
• olive oil and balsamic vinegar, to serve

FOR THE CRISPBREAD

• ½ a 500g pack white bread mix
• 1 tbsp olive oil , plus a little extra for drizzling
• plain flour , for dusting
• 1 egg white , beaten
• a mix of sesame seeds , poppy seeds and fennel seeds, for scattering

PER SERVING

342 kcalories, protein 13g, carbohydrate 43g, fat 14 g, saturated fat 5g, fibre 3g, sugar 13g, salt 1.8 g

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