A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!
Feta cheese & watermelon salad
This recipe is still great when stored in the fridge for up to 24 hours.
A handful of a mix of salad leaves
½ a watermelon
250 g feta cheese
A few black olives
FOR THE DRESSING:
1 TBS of Dijon mustard
1 TBS grain mustard
1 TBS Savora mustard (or French’s brand)
4 TBS olive oil
4 TBS colza oil
1 TBS balsamic vinegar (or more)
A dash of soya sauce
1 tsp caster sugar
Salt and freshly ground pepper
- Step 1 In a large bowl, put together chunks of watermelon and feta cheese cut in cubes. Add pieces of the salad leaves cut with scissors, along with the thinly chopped mint and the chives, salt, and pepper.
- Step 2 Prepare the dressing by mixing all the ingredients together. The quantities indicated are quite large so you will probably have extra. Not to worry, it can be stored several days. Try the dressing and adjust to your taste, and if you think it is too thick, it is totally normal, it will be perfect when added to the watermelon. When ready to serve, pour the appropriate quantity of dressing on the watermelon and mix, or just have your guests help themselves individually.