Chunky watermelon and cucumber salad
15 min
A specially light and refreshing salad – the perfect dish for steamy summer days.
Brenda Houghton
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Ingredients
Serves: 4
- 700 g (1 lb 9 oz) watermelon
- ½ cucumber
- 40 g (1½ oz) stoned black olives in brine, drained
- For the dressing
- 25 g (1 oz) feta cheese, rinsed and dried
- 3 tablespoons low-fat natural yoghurt
- 1 tablespoon chopped fresh dill
- Salt and black pepper
- To garnish: sprigs of fresh dill
- To serve: crusty wholemeal bread, optional
Method
Prep:15min ›
Ready in:15min
- Cut the flesh away from the hard rind of the watermelon. Then cut it into bite-size chunks and pick out the seeds, reserving any juice.
- Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut the flesh into 2 cm (¾ in) chunks.
- In a large bowl, toss together the watermelon, cucumber and olives.
- To make the dressing, crumble the feta cheese into a small bowl, add the watermelon juice and yoghurt and mash them together. Stir in the dill and season to taste.
- Divide the salad between four plates, sprinkle it with pepper and garnish with dill. Place a spoonful of the dressing alongside and serve with wholemeal bread, if you like.
- Variation: when watermelon is out of season, cantaloupe or charentais melons make good substitutes.
