Watermelon & feta salad with crispbread

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nadi

  18 August 2009

  nadi rated and commented on this recipe

  

  Fabulous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11600/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.