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Persian Watermelon Salad
What's great about it
Icy cold, juicy watermelon marries perfectly with creamy Persian feta, baby spinach, fresh mint and pickled red onion. High in vitamin C and restorative minerals, this salad is filled with all things summer and it's perfect for celebrations.
I've embellished the salad with blackberries, both smashed and whole as they are abundant and in season here in Sydney and their slight tartness compliments the watermelon's sweetness. Just before serving it's imperative you drizzle generously with a good drizzle of extra virgin olive and a squeeze of lemon. Enjoy.
Ingredients
Serves 6
1 kg cold seedless watermelon (without skin)
60 g baby spinach leaves
250 g Persian feta or goat's feta or labneh (see notes)
1 bunch fresh mint
1 red onion, thinly sliced
2 lemons
2 punnets blackberries
extra virgin olive oil to drizzle
EMBELISHMENTS:
pomegranate jewels
pistachio, pine nuts, figs, labneh
Method
CHOP the watermelon into bite sized chunks then arrange into a serving bowl with the baby spinach.
MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 5 minutes to slightly pickle then scatter over the watermelon chunks.
TOP with freshly chopped mint leaves and the feta.
SMASH 1 punnet of the blackberries with the juice from 1 lemon then spoon over the top of the watermelon.
DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.
ENJOY.
Notes and Inspiration
Any leftover watermelon can be blended with ice and a squeeze of lime for a refreshing cooler or try blending frozen chunks of watermelon with coconut cream for an instant ice cream.