Watermelon, Feta & Mint Salad

Origin Earth Feta in Brine is the perfect choice for salads as it holds it shape well and does not crumble when tossed through a salad as creamier feta cheeses do and so the resulting salad is cleaner looking.

Serves 4-6 as a salad meal

1 small red onion, thinly sliced
¼ cup lemon juice
About 1½ kg ripe watermelon
1 x 160g tub Origin Earth Feta in Brine, drained and cut into small cubes
75g Kalamata olives, pitted and thinly sliced
1 bunch fresh flat leaf parsley, leaves removed from stems and left whole
¼ cup shredded fresh mint leaves
2 tbsp olive oil
freshly ground black pepper

1              Place onion and lemon juice in a small bowl and set aside for at least 1 hour – during this time the onions will become a beautiful transparent pink and their flavour will soften.

2              Remove the rind and pips from the watermelon. Cut into large cubes and place in a large bowl.

3              Cut feta in small cubes and add to watermelon. Add olives, parsley leaves, mint and onions with their juices. Drizzle with olive oil and toss very gently. Season to taste with freshly ground black pepper.

Serving suggestions: Serve this salad on a summer buffet table, as the first course for a summer dinner or accompany with crusty bread for a complete meal.

Presentation Idea: Cut the melon into triangles – looks pretty, gives interest to the salad and is easy to do. Simply cut melon into quarters, then into slices – you now have large triangles, now cut these into smaller triangles and it’s done!