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Watermelon, Feta And Black Olive Salad

Recipe by Nigella Lawson from Forever Summer With Nigella

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You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your summer table.

Serves 8

Ingredients

1 small red onion
2 - 4 lime depending on the juiciness
1½ kg sweet, ripe watermelon
250 g feta cheese
Fresh flat-leaf parsley
Fresh mint chopped
4 tablespoons extra virgin olive oil
100 g pitted black olives
Black pepper

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Method

Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.
Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths is not my strong point).
Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.
Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.
Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
Hava Negila! The taste of Tel Aviv sunshine!

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holyfood April 2011

Orange-Mint Salad--- This salad was inspired by one of my kids commenting that “oranges are so every day.” My mom remembers when oranges were a treat. I love oranges, so I wanted to make something a little different. I’m also enjoying using our abundant spearmint while it is still fresh from the garden. Thinly slice several spearmint leaves, to taste. Mix in some brown sugar, to taste. I used a bit too much for our tastes, about ½ T. Peel and chunk oranges. I used two California navels. You can see the effect of the brown sugar in the difference. This was sweet and tangy and not too juicy. My kids thought it was “ok.” for more information http://holy-food.org/orange-mint-salad/

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Jayne February 2010

A great summer salad. Easy to prepare, high on flavour and looks fabulous - a MUST

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Simeona December 2009

ingver cake

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ML101 November 2009

a great summer salad. try it with lamb loin cutlets.yummy

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Tess12 October 2009

a long time favorite of mine that look great as well as the fantasticc fusion of ingredients

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Susan June 2009

This is so yummy! The mixture of flavors and the cool juiciness of the melon are delightful! I crave this when it gets hot outside. The color is gorgeous!

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Lamont May 2009

It was a beetroot soup. You can find the episode on You tube http://www.youtube.com/watch?v=cXJNCffAfBQ&feature=related Enjoy!

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zolamasina December 2008

yeah! very nice, but I looking for her beetroot salad that she did on same show with the watermelon

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