SUMMER SALAD

"Look at the way she’s scoffing that watermelon and feta.. that’s not going to attract a husband anytime soon." Gill D'achada - Cape to Cabernet

It's high summer here and everybody, but everybody, is scarfing watermelon. Summer and watermelons are Siamese twins in Cape Town, inseparable.

Don't you just love this? Simple, affordable, refreshing - the perfect Summer appetiser 

The novel I'm busy with at the moment (final edits) is titled Cape to Cabernet. The feisty protagonist, Ganiet, is of Mediterranean origin and she mentions a particular watermelon salad quite a few times during the course of the story. This refreshing, sweet 'n salty salad, is a light lunch favourite in many different Mediterranean countries. The recipe I use calls for feta cheese (which is how its presented in Israel, Egypt and Lebanon). However, I have Cypriot friends who make the same salad but substitute the feta with halloumi. Both are equally delicious. 

Look out for the video I made about this salad, it should be uploaded within a week or two. In the meantime,  here's the recipe.

Watermelon and feta salad

Ingredients

1/2 watermelon

1/2 large tub feta 

1 good handful of fat black olives

1 small red onion

1 juicy lime

handful of mint and parsley

olive oil

Method

1. Peel and deseed watermelon and cut into triangles (see video)

2. Cut feta rounds into triangles and arrange on platter with watermelon triangles

3. Slice red onion into thin rounds and marinate in lime juice for 30 minutes

4. Scatter black olives over salad

5. Scatter onion rings over salad with lime juice

6. Finish with a sprinkle of finely chopped mint and parsley

Have a happy day.