Watermelon, Cucumber and Radish Salad with Whipped Feta and Black Olive
Watermelon, Cucumber and Radish Salad with Whipped Feta and Black Olive
The chilled qualities of watermelon and cucumber make this a perfect salad for a hot, summers day. I recommend serving it as is for a quick starter or incorporate it into a feast and pair it with some barbecued lamb or chicken with crunchy roast potatoes (see TIP below).
Watermelon, Cucumber and Radish Salad with Whipped Feta and Black Olive
Serves 4-6 • Prep 20 mins
Key Ingredient
Pomegranate, Sumac + Thyme Dressing
Ingredients
4 mixed radishes
¼ chilled watermelon, thinly sliced into triangles
2 fridge cucumbers, thinly sliced on a mandolin
1 small Spanish onion, thinly sliced on a mandolin
½ cup pitted kalamata olives, halved
½ cup small mint leaves
½ cup small basil leaves
Whipped Feta
200g Greek feta
200g firm ricotta
2 tbs extra virgin olive oil
2 tbs lemon juice
Finely grated zest of 1 lemon
Method
1 For whipped feta, combine all ingredients in a food processor, season with a little salt and lots of pepper, then process until smooth. Refrigerate until ready to serve.
2 Thinly slice the radish on a mandolin, then place in a a bowl of iced water to crisp.
3 When ready to serve, drain the radish. Spread whipped feta on a serving platter. Arrange watermelon, radish, cucumber, onion and olives on top. Shake the dressing to emulsify, then drizzle just enough to coat. Scatter with herbs to serve.
KITCHEN TIP: any leftover marinade from our Marinated Olives can become a quick and easy marinade for lamb or chicken when short on time. Go for the butterflied whole chicken, a butterflied leg of lamb or lamb cutlets as the choice of cut. Overnight marinating is always recommended but even 30 minutes can make a difference.
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