Chunky watermelon and cucumber salad

Recipe by: Brenda Houghton

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Prep: 15 mins
Serves: 4

A specially light and refreshing salad – the perfect dish for steamy summer days.

Recipe provided by:

Reader's Digest | Low fat no fat cookbook

Ingredients
(See nutrition)

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

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Preparation method

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.