Feta and Watermelon Salad with Salt and Vinegar Croutons (Vegetarian)
I like to call this my sunshine salad because it's not only great in the sunshine but it's also perfect for when the weather is a bit miserable and you want to bring some brightness into your day!
This is really about the combination of flavours as much as anything else - salty feta, juicy watermelon, refreshing cucumber, earthy beetroot, fresh mint and, probably the star of the show, salt and vinegar flavour croutons. Feel free to make the croutons whenever you have stale bread and add them to any salad or just munch them as a snack!
Feta and Watermelon Salad with Salt and Vinegar Croutons (Vegetarian)
Serves 2
good quality oil
240g stale bread (I used sourdough)
200g cucumber
300g watermelon, chopped
1 cooked beetroot, chopped
1 tbsp red wine/white wine/balsamic/sherry vinegar
100g feta
2 tbsp fresh mint, chopped
sea salt and freshly ground black pepper
Preheat the oven to 180C. Tear the bread into 1 inch chunks, put into a baking tray and toss with a drizzle of oil and a good amount of seasoning. Bake in the oven for 5 minutes, give it a stir and then return to the oven for a further 5 minutes.
In the meantime, peel and deseed the cucumber and chop into chunks. Divide between two plates together with the watermelon and beetroot.
In a small bowl, whisk together 2 tbsp oil, the vinegar and a good amount of salt and pepper. When the bread is done toasting, add it to this bowl and toss to coat. The bread should soak up all of the liquid.
Divide the bread between the salads, crumble over the feta, scatter over the chopped mint and drizzle with a little bit more oil.
This is really about the combination of flavours as much as anything else - salty feta, juicy watermelon, refreshing cucumber, earthy beetroot, fresh mint and, probably the star of the show, salt and vinegar flavour croutons. Feel free to make the croutons whenever you have stale bread and add them to any salad or just munch them as a snack!
Feta and Watermelon Salad with Salt and Vinegar Croutons (Vegetarian)
Serves 2
good quality oil
240g stale bread (I used sourdough)
200g cucumber
300g watermelon, chopped
1 cooked beetroot, chopped
1 tbsp red wine/white wine/balsamic/sherry vinegar
100g feta
2 tbsp fresh mint, chopped
sea salt and freshly ground black pepper
Preheat the oven to 180C. Tear the bread into 1 inch chunks, put into a baking tray and toss with a drizzle of oil and a good amount of seasoning. Bake in the oven for 5 minutes, give it a stir and then return to the oven for a further 5 minutes.
In the meantime, peel and deseed the cucumber and chop into chunks. Divide between two plates together with the watermelon and beetroot.
In a small bowl, whisk together 2 tbsp oil, the vinegar and a good amount of salt and pepper. When the bread is done toasting, add it to this bowl and toss to coat. The bread should soak up all of the liquid.
Divide the bread between the salads, crumble over the feta, scatter over the chopped mint and drizzle with a little bit more oil.
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