Our recipe for Watermelon and Fetta Salad makes a fresh and fruity salad for summer. It’s light enough to be eaten alone or as a tasty side for some BBQ chicken or steak.
Time: 15 minutes
- 400g watermelon, flesh cut into 2cm cubes
- Bulgarian fetta
- 2 small pitas
- extra virgin olive oil
- handful of mint leaves, torn
Preheat oven to 180°C. Roughly tear pita into pieces and toss with a little olive oil. Place on an oven tray and bake for five minutes until toasted. When cooled, toss pita with watermelon cubes, fetta and mint. Drizzle with extra virgin olive oil.