Feta, watermelon and basil salad

This is an old favourite that I’ve been making for about 3 years now. I was pretty sceptical when I saw it on an episode of Let’s Do Lunch with Gino and Mel {I know, I’m sorry I must have been ill or something…} But I’m so pleased that my intrigue got the better of me because I love it. I make it several times in the summer and when we are on holiday in Portugal. The flavour combinations are amazing – the saltiness of the feta with the freshness of the watermelon and the zing of the sundried tomatoes – and some great textures too. I don’t think words will ever quite describe this dish so my best advice is to try it.  It’s usually a dish that I save for the summer months but last weekend I just had a craving for this really fresh tasting dish so I guess it’s good any time of year when the mood takes you…

This dish conjures up memories of holidays sitting in the dappled shade with a gentle breeze, and a glass of chilled white wine.  Enjoy!

Serves 2 as a main meal

ingredients

2 tbsp chopped sundried tomatoes

200g fine green beans (or normal green beans sliced thinly)

350g watermelon flesh

250g feta

handful of basil leaves (shredded)

pinch garlic salt

extra Virgin olive oil

balsamic vinegar

salt and pepper

toasted pine nuts

Method

1. Blanch the beans in salted boiling water for one minute then drain, rinse through with cold water and pat dry. Then place into the serving bowl(s)
2. Cut the watermelon into cubes {I usually do anything from about 1 to 2 cm cubed} and place in serving bowl(s)
3. Drain the feta and crumble into the bowl(s) and scatter the basil and sundried tomatoes over the top
4. Meanwhile toast the pine nuts in an unoiled frying pan {be careful to keep them moving about and don’t turn your back for a second or they will burn!}
5. Shake the remainder of the ingredients in a jam jar to create the dressing and toss through the salad.  Alternatively you can use a balsamic glaze just drizzled over the top.

I usually serve this in one large bowl {something from Olaria Pequena works perfectly against the colours of the salad} for two to share with some flatbreads on the side. In my opinion this isn’t really a salad that keeps well so don’t make it too far in advance and make sure you eat it all that day {which shouldn’t be too difficult}.

You can even cut the watermelon into heart shapes if you’re in the mood…