Watermelon Greek feta salad

Juicy watermelon, rich olives and salty feta – this delicious salad is summer on a plate. Enjoy as a main, serve as a side or package up for a picnic.

Ingreadient

• ½ red onion, thinly sliced
• ½ watermelon
• 1 cucumber
• 20 pitted Kalamata olives, torn in half
• 100g feta, crumbled
• 4 tbsp extra virgin olive oil
• 4 tsp red wine vinegar
• 5 mint leaves, finely shredded
• ¼ tsp dried oregano

Step by step

1. Put the sliced onion in a bowl of cold water and leave to soak while you prepare the remaining ingredients. Carve the watermelon lengthways into three wedges, then cut away the skin and slice into 1½ cm-thick pieces. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half-moons about ½ cm thick.
2. Arrange the watermelon and cucumber on 4 plates, then scatter over the olives and feta. Drain the onion and add to the salad. Drizzle each plate with 1 tbsp oil and 1 tsp vinegar; season. Serve immediately, sprinkled with the mint and oregano.