Prep: 5 mins No cook
Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal171
- fat6g
- saturates3g
- carbs23g
- sugars20g
- fibre2g
- protein6g
- salt0.9g
Ingredients
- 300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ¼ large or ½ small watermelon
Watermelon
wort-er-mel-onThought to have originated in Africa, watermelons are distinct from musk melons such as…
- handful mint, leaves picked
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g feta
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
Method
Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.
Comments, questions and tips