Watermelon salad | Stuff.co.nz

This article first appeared in The House of Wellness magazine.

This salad is so fresh, so easy and so full of flavour it’s hard to not pull it out for any and all gatherings. If watermelon is in season, this is the only salad you should be making.

Watermelon salad

Prep time 15 minutes

Vegetarian / Gluten-free / Serves 4-6 as a side

Ingredients:

1kg watermelon, cut into cubes

2 Lebanese cucumbers, sliced

100g Kalamata olives, thinly sliced

200g Greek-style feta, thinly sliced

1⁄3 cup extra-virgin olive oil

Zest and juice of 2 lemons

2 tsp dried Greek oregano

1⁄2 bunch mint, leaves picked

1⁄2 bunch basil, leaves picked (I used baby Greek basil)

1 Place watermelon, cucumber, olives and feta on a serving platter.

Combine oil, lemon zest and juice and dried oregano and season to

taste. Pour over salad and top with herbs to serve.

Method:

1. Place watermelon, cucumber, olives and feta on a serving platter. Combine oil, lemon zest and juice and dried oregano and season to taste. Pour over salad and top with herbs to serve.

More vege, please: Throw in some cherry tomatoes and diced capsicum for an almost-Greek salad.

Use it up: Whizz up leftovers to make a really fun cold soup or dressing.

Calcium:  Feta is an excellent source of calcium, which is essential in the production of strong bones and healthy teeth. This delicious soft cheese, known for its tangy taste, is also high in phosphorus, iron, manganese, selenium, zinc and potassium. Add it to any salad for some extra protein. This can help stabilise hunger and boost brain power.

Edited extract from Cook Me – 30 dishes/3 ways by Sam Parish, with photography by Tonia Shuttleworth (Koa Press, $49.99). Available from koapress.co.nz and bookstores nationwide.

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