Watermelon & feta salad with crispbread

Watermelon & feta salad with crispbread

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins Plus rising

Skill level

Easy

Servings

Serves 6 as a starter

A cool, refreshing combo for warm summer evenings

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
342
protein
13g
carbs
43g
fat
14g
saturates
5g
fibre
3g
sugar
13g
salt
1.8g

Ingredients

  • ½ a watermelon (about 1½ kg), 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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Method

  1. Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
  2. In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

Recipe from Good Food magazine, August 2009

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Comments

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EveryWitchWay's picture
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I use less vinegar and add a little bit of dill .......gives some extra kick

gabichou26's picture
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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.

reenyn's picture

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.

eleanormayo's picture
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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!

taylorpink's picture
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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!

nadisig's picture
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Fabulous!

marywesterback's picture
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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!

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

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