Really, the best discovery when it comes to salads!
Yes! That’s right, watermelon in NON fruit salads is a thing. If it’s not, then it should be! Because this Greek salad with a twist is simply mind blowing.
Replacing tomatoes with watermelon in a Greek salad just works soooooo incredibly well that you really need to try it.
Traditionally, Greek salads have finely sliced red onions. However, I am not particularly fond of raw onions so I don’t use it in my salads, ever! Another thing I don’t do is measure the ingredients, instead I see how balanced out the colours and textures are and eyeball the amount I should ad.
It’s kind of experience based and a feeling for how you want the salad to taste, what textures, temperatures and flavours profiles you want to achieve.
Sooo, this is a rough estimation of what I used today. Feel free to play around with amounts or additions depending on what you like best.
Watermelon Greek Salad
- 1 1/2 cups Watermelon diced
- 1 Cucumber diced and seeds removed
- 100 gr Feta cheese or Chevrè diced
- 1/2 cup Kalamata olives
- 1/2 Red onion optional
- Handful Fresh Mint leaves chopped
- Walnuts chopped
- Olive oil drizzle
- Balsamic Vinegar drizzle
- Salt to taste
- Pepper to taste
- Herb mix optional
In a bowl add all the ingredients
Add a drizzle of Olive oil and balsamic vinegar.
Add a sprinkle of the herb mix, salt and pepper to taste
Given that the cucumber and watermelon release a lot of liquid, I recommend you make this salad as you are about to serve.
Alternatively, you can cut and store the watermelon in a separate sealed container.
Remove the seeds of the cucumber and prepare along side with all other ingredients and store cold without dressing.