This watermelon, cucumber, and feta salad was made for summer barbecues, offering a cool fresh antidote to all those grilled meats and intense barbecue sauces. It's also extremely quick to put together, as the ingredients simply get piled on a plate then drizzled with a tasty dressing. We've used our Mint & Raspberry Dressing here - the flavours are a perfect match for watermelon and feta, and mop up beautifully with some crusty bread - but equally a drizzle of good olive oil will do the trick.
You may need to adjust quantities depending on the size of your watermelon and cucumber. You're looking for an equal balance of both, with enough onion to scatter on top but not so much that it overpowers the other ingredients. Feel free to be generous with the feta as its salty bite also acts as a seasoning.
Watermelon, Cucumber, and Feta Salad
1 watermelon, cut into 1cm cubes
1 cucumber, cut into 1cm cubes
1/2 red onion, sliced thinly (ideally with a mandolin)
200g feta cheese
fresh basil and mint
salt and freshly ground black pepper
To assemble the salad, pile the watermelon and cucumber on a serving plate then scatter with the red onions. Crumble the feta on top of the salad and decorate with the fresh herbs. Season with a bit of salt and pepper (not too much salt - remember the feta is quite salty!). Finally, drizzle over the Mint & Raspberry Dressing and serve!
Top tip: For a vegan version, try subbing out the feta for kalamata olives.
