Watermelon Tomato Feta Salad

Name: Watermelon Tomato Feta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 0.4 oz flaked almonds; 2.1 oz petit pois (green peas), defrosted if frozen; 10.6 oz watermelon chunks; 3.5 oz cherry tomatoes, halved; 1-2 pinches of ground sumac; 2.1 oz lamb’s lettuce; 2.1 oz feta cheese, crumbled; Olive oil, to finish

Watermelon Tomato Feta Salad combines juicy watermelon chunks with sweet cherry tomatoes, flaked almonds, and crumbled feta, creating a refreshing and flavorful summer dish. Finished with a sprinkle of sumac and a drizzle of olive oil, this salad is perfect for a light and vibrant meal.

This bright and beautiful summery watermelon and tomato salad is sweet, yet still boasts interesting flavors, thanks to the sumac seasoning, which has been described as tangy, smoky, earthy, and slightly sour. Double or triple the ingredients and serve it as a fresh salad on the side at your next BBQ. Get ready to be asked for the recipe!

Chef Tips:

If using store-bought, ready-cut watermelon chunks, you may need to cut them into smaller, bite-sized pieces. Be sure to remove any visible seeds.

Serves 2

Watermelon Tomato Feta Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

0.4 oz flaked almonds
2.1 oz petit pois (green peas), defrosted if frozen
10.6 oz watermelon chunks
3.5 oz cherry tomatoes, halved
1-2 pinches of ground sumac
2.1 oz lamb’s lettuce
2.1 oz feta cheese, crumbled
Olive oil, to finish

Instructions

Toast the almonds in a dry pan over medium-high heat for 4-7 minutes or until golden. Leave to cool, then roughly chop, and set aside.
Bring a small pan of water to the boil.
Add the peas and cook for only 1-2 minutes. Drain and then transfer to a bowl of ice-cold water, then drain again.
Combine the watermelon and cherry tomatoes.
Season with a pinch or two of sumac, then arrange on a bed of lamb’s lettuce (either between two shallow bowls or on a serving platter).
Sprinkle over the peas, then crumble over the feta.
Finish with a drizzle of olive oil and scatter over the toasted almonds.