Every time I start to see watermelon on sale, I know that summer is fast approaching!
From the taste, to the colour, to the water content every thing rhymes with summer lunches or easy snacks.
Since my days in the UK and several Greek encounters and good friendships made, I found a very different usage for watermelon: a marriage with feta cheese!
Yes, it seems weird, my facial expression in the begging was of doubt and reluctance ….but it makes so much sense now!
The sweetness and juice of the watermelon combined with the salty and crumble texture of the feta….it´s the perfect marriage!
As promised in yesterday’s post, here is a summer, light but tasty Recipe.
Watermelon, Feta and Pomegranate Salad
Watermelon is fresh and a very hydrating fruit.
Fresh mint is a proven digestive aid and pomegranate contains ellagic acid which has been shown to be beneficial to cell health.
This is a recipe from the Maggie´s book I told you before. I added a balsamic vinegar reduction to it and it worked out perfectly!
You can both have it as a light main meal or as a side, a good combination for a summer meat barbecue!
for 2 portions
- 2 good slices of a large watermelon or 1/2 a small watermelon
- 100 g feta cheese
- 1 pomegranate
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- bunch of mint leaves
- Peel and cut the watermelon into cubes and take off the seeds.
- Roughly chop the feta cheese and then peel and de-seed the pomegranate.
- In a saucepan add the balsamic vinegar and bring it to boil. Once boiling reduce the heat and let it simmer and reduce until you obtain a thick consistency.
- Mix the watermelon, the feta and the pomegranate in a bowl and toss with the olive oil and the reduced balsamic. Sprinkle the chopped mint leaves on top.
- You can either serve it all in a bowl or make small individual bowls.
If you want to try another healthy and tasty recipe of this book, check this roasted beetroot and goat´s cheese salad.
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