The first time I was told by my friend, who is obsesed with fruit in savory dishes, to try watermelon with feta, olives and mint leaves, I didn't really believe her.
I was initially skeptical about using watermelon in a savory dish, afraid it wouldn't tie in with the other flavors.
Its sweetness, however, is perfectly balanced by the salty cheese and olives, resulting in a deliciously fresh and balanced dish.
It is low-calorie and rich in nutrients, containing in fact vitamins A and C, potassium, phosphorus and magnesium.
The combination of flavors between the savory of feta, the sweetness of watermelon, the freshness of mint and cucumber result in a salad with a particular and surprising taste.
If you love summer salads featuring fruit, you can't miss our Summer Salad with Prawns, Strawberries and Rocket Leaves, or our great Anjou Pear Salad with Pecorino and Walnuts.
for 2 servings
Take the seeds out of the watermelon, cut it into pieces and place in a colander and leave to drian the liquid for a few minutes.
Take the cucumber and dry it thoroughly, cut it into four parts, removing 2 parts of the skin and leaving the other two with the skin.
Remove the gelatinous part with the seeds from the four sections of cucumber and cut the cucumber into cubes about the same size as those of the watermelon.
Cut the feta cheese in cubes (try to keep them a a similar size to the watermelon pieces).
Add the olives. Kalamata olives are the best option as they are verry tasty and salty, but any black olive will do.
If you have time, take the pips out!
Put the drained cucumber and watermelon in a bowl and mix.
Add the feta cubes, a pinch of salt (not too much, as the cheese is already salty) and freshly chopped mint leaves.
Portion onto plates and serve with a drizzle of extra virgin olive oil.
Eat as soon and fresh as possible!