Watermelon and Feta Salad Frizz Style

Watermelon and Feta Salad Frizz Style
 
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This recipe was uploaded
by frizz1974

 
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Ingredients

Ingredients
Method
 
  • 500gm watermelon
  • 1 onion
  • 100gm walnuts
  • 200gm danish feta
  • handful fresh mint
  • 1/4 cup virgin olive oil
  • 1 lemon
  • 1 clove garlic
  • 1 tsp herbs
  • salt
  • pepper
First you need to build your marinade by finely chopping garlic, adding dried oregano or fresh thyme (preference) adding olive oil, salt & a good grind of pepper.
Add chunks of feta to this & toss gently.
Refridgerate until needed.

Toast the walnuts

Finely slice the onion & blanch in boiled water from the kettle,stir, immediately refresh with cold water & drain. Alternatively use the milder red onion.

Slice watermelon into bite sized peices & lay on a platter.

Scatter over the onion, then the oily feta, the walnuts, the juice of the lemon & finally the mint leaves.

Will sit happily for a short while, and the leftovers were ok the next day having been refridgerated in a covered container but I would not make ahead as a general rule.

Watermelon and Feta Salad Frizz Style

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This recipe was uploaded by frizz1974

 
 
I was a bit worried about this as most of the recipes I have seen online have not looked dressed/juice/tasty but then a friend told me he buys marinated feta for this & just adds lemon to the oily marinade.

Method


First you need to build your marinade by finely chopping garlic, adding dried oregano or fresh thyme (preference) adding olive oil, salt & a good grind of pepper.
Add chunks of feta to this & toss gently.
Refridgerate until needed.

Toast the walnuts

Finely slice the onion & blanch in boiled water from the kettle,stir, immediately refresh with cold water & drain. Alternatively use the milder red onion.

Slice watermelon into bite sized peices & lay on a platter.

Scatter over the onion, then the oily feta, the walnuts, the juice of the lemon & finally the mint leaves.

Will sit happily for a short while, and the leftovers were ok the next day having been refridgerated in a covered container but I would not make ahead as a general rule.
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