Project Description

Watermelon, Fetta and Black Olive Salad

  • Serves 6-8
  • Preparation time: 5-10 minutes

Perfect for an Australia Day barbecue, or to bring to parties in the warmer months.  Crisp, juicy chunks of watermelon are contrasted with crumbled, tangy fetta and mint to make the perfect summer taste combination.

Ingredients:

  • 500g seedless watermelon, cut into 2-3 cm cubes
  • 180g Lemnos Traditional Fetta, cut into 1.5-2 cm cubes
  • 100g pitted Kalamata olives
  • 50g baby spinach leaves, washed
  • ½ medium red onion, finely sliced
  • ½ cup each, parsley leaves and mint leaves
  • 1 tbsps olive oil
  • 2 tbsps fresh lemon juice
  • Sea salt and freshly ground black pepper

Method:

  1. Combine the watermelon, olives, spinach and herbs together in a large bowl and gently toss. Transfer to a serving dish.
  2. Top with the cubes of Lemnos Traditional Fetta and olives.
  3. Squeeze fresh lemon juice over the top and drizzle with olive oil. Season to taste.
  4. Serve chilled.
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