Watermelon Greek Salad Inspired By Melissa Hemsley
Watermelon is the ultimate summer food. And this watermelon greek salad is a new and fun way to eat watermelon this summer. This easy recipe will become one of your go-to Summer staples.
Melissa Hemsley talked of her love of watermelon salad during her episode of the Desert Island Dishes podcast and confessed to also having eaten it over 20 times already this Summer. She also talked of how she wasn’t usually a fan of mixing fruit with savoury, and I have to say I am not a huge fan of this either – but we both agree that watermelon salads completely change our minds on this one.
I love the idea of the grilled avocado Melissa adds to her watermelon salads. Cooking avocado, whether you bake it, fry it or grill it is a really wonderful thing and definitely something to try out if you haven’t yet given it a go. Grilled avocado looks gorgeous and for those times when you’ve already got the barbeque lit then why not bung on the sliced avocado. I also think Melissa’s suggestion of dressing the watermelon salad in an olive tapenade dressing sounds delicious.
I am a huge fan of Greek salads. To me they are the perfect balance of salty, fresh, crunchy and gorgeous. I just love them. So it struck me that adding watermelon to a Greek salad might just elevate the Greek salad even further and I couldn’t be more pleased with this recipe.
It takes about 5 minutes to knock it up and just looks so beautiful and Summery, no one will be able to resist.
Serve just as it is, or add some prawns or chicken from the barbeque and serve with an ice cold glass of rose. Now we just need the Sun to come out in the UK and we will be set for the perfect Summer.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 4 1x
Ingredients
To make enough for 4 people
450g watermelon, cubed or balled using a melon baller
a handful of cherry tomatoes, halved
½ cup black olives, pitted
1 medium cucumber, spiralised (this is my weapon of choice, or this one I love too)
1 small red onion, finely sliced
⅓ cup feta, crumbled
handful of mint, roughly torn
Dressing: (you may not need to use it all)
3 tbsp olive oil
1 tbsp red wine vinegar
½ tsp Dijon mustard
½ tsp honey
salt and pepper
Instructions
Mix together the watermelon, tomatoes, olives, red onion and cucumber in a bowl.
Whisk together the ingredients for the dressing.
Pile the salad onto a serving dish and crumble over the feta and the torn mint leaves and drizzle over the salad dressing. Note: you may not need all the dressing – you want it lightly misted with dressing, not drowned.
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