Get ready for a big bowl of summertime happiness with this Greek Watermelon Tomato & Feta Salad. Fresh watermelon and tomato go AMAZINGLY GOOD with salty feta and bitey peppermint in a salad that’s juicy, refreshing and deliciously savoury all at the same time.
Hey guys we’re curious… What’s your idea of the perfect weekend?
By any chance does it involve food and wine? 😀 😀 😀
Ours definitely does, as I’m sure you can guess! So the weekend we just had was about as perfect as they get.
And even though after 12 months of culinary exploits we’ve come home waaaaaaaayyyy more adventurous when it comes to food, we never expected to eat alpaca in Adelaide.
Who knew it’d be delicious and taste pretty much exactly like beef? Except even more tender, juicy and ridiculously moreish, if that’s even possible.Holy crap. Watermelon salad is ... A GAME CHANGER.Click To Tweet
But you just know we didn’t stop there, not with a whole convention centre full of nibbles and sips to explore at Adelaide’s Cellar Door.
There were sneaky bites of chocolate and cappuccino-triple-chocolate-coated-coffee-beans.
(oh. my. god. yes.)
There were crispy crackers and savoury spreads topped off with tasty treats.
And of course, we wouldn’t forget the cheese… Mozzarella that is, only our favouritest cheese in the whole wide world.
Yup. It was the perfect weekend.
Nibbling on all these Mediterranean delights reminded us of this super juicy and refreshing Greek Watermelon & Feta Salad and honestly, after discovering this I’m not sure we’ll ever want to go back to a normal salad again!
Greek Watermelon Tomato Feta Peppermint Salad
Spoiler alert: I think the biggest surprise is it’s hardly sweet at all. There’s some serious flavour magic going on when olive oil and balsamic vinegar combine and put their powers to work on these fresh and fruity ingredients.
The key to making this killer salad that extra level of awesome is to find a really good watermelon. Joanne from Fifteen Spatulas has some tips on how to pick a superstar watermelon over here >>
Speaking of cheese, we decided to use Australian feta rather than the other varieties. Mostly because I really, really love its slightly crumbly texture (so addicted), but also because it’s not as overpoweringly salty or creamy as some other Danish or European varieties.
But honestly? Any feta is gonna be good, so pick your favourite and have at it!
As they say, fettah makes it bettah!
(Pupdog Angus thinks so too.)
So what’s your idea of the perfect weekend? Let us know in the comments below. 🙂
- 1.5 kg watermelon diced into small cubes
- 3 tomatoes diced
- 200 g feta diced
- handful peppermint leaves whole or chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Place the watermelon and tomato in a bowl. Top with feta and peppermint. Drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat evenly.
- Serve immediately.