#MeatFreeMonday – Watermelon Salad

 

 

 

 

 

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 

WATERMELON SALAD WITH FETA, TOMATO, MINT AND CUCUMBER

” On hot summer days, I can eat this salad constantly. The sweet, juicy watermelon in combination with the fleshy oxheart tomatoes could not go better with the crisp, thickly sliced cucumbers and salty feta.” p. 136

 

 

Watermelon salad

1 small seedless watermelon

1 Lebanese (short) cucumber

3–4 oxheart tomatoes

3–4 mint sprigs

200 g (7 oz) feta

**fleur de sel, to taste

olive oil, for drizzling

juice of ½ lemon

 

Halve the watermelon, remove pieces of the flesh using a spoon and arrange on a large plate. Peel the cucumber and cut into thick slices. Cut the tomatoes into chunks and arrange on the watermelon, along with the cucumber. Pick the mint leaves and tear into smaller pieces.

 

Crumble the feta over the salad, scatter over the mint and fleur de sel, and drizzle with olive oil and the lemon juice.

 

Fleur de sel – is a finishing salt to flavor and garnish food. It is added just before serving to boost the flavor of eggs, fish, meat, vegetables, chocolate, and caramel.

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