This salad is such a tasty, easy to put to together summer salad. It’s also great with haloumi. I plan to blog a homemade haloumi recipe over the next fortnight so stay tuned!
½ red onion (optional). Finely sliced, and pickled – scroll down for pickling instructions.
15-20 kalamata olives. Buy whole as the flavour is better and pit yourself. Just cut a slit along one side and pop out the pit with your fingers.
100 g fetta. Crumbled.
600 g watermelon. Chopped into largish cubes.
½ tbs mint. Finely sliced
Drizzle over both:
Sprinkle of freshly ground pepper
Sprinkle of sumac
pickle the onion:
1 tbs salt
1 cup of water
Finely slice the onion. Put into a shallow bowl with the salt and water. Mix.
Leave for 10 minutes. Mix again.
Leave for another 30 minutes.
When the 30 minutes is almost up, start chopping the watermelon.
Arrange in a rough double line on your plate.
Arrange the onions over the watermelon when they are done.
Top with olives, crumbled fetta and mint.
Drizzle with pomegranate molasses and olive oil.
Sprinkle over freshly ground pepper and sumac.