This is a super refreshing salad that will transport you back to summer whatever the weather (looks outside at the rain). Colourful, packed full of vitamins and nutritious too, my eldest son and husband love this recipe.
The marriage of the creamy feta against the sweet watermelon and tangy pomegranate makes for a flavoursome salad. Being plant-based, I enjoy this without the cheese.
I’ve used basil leaves here to add some sharpness but any salad leaves will work well. Raw spinach is another favourite!
Serves 2 (multiply for more)
- 1 cucumber, chopped
- 3 handfuls of fresh basil leaves, chopped
- 1 a pomegranate, peeled, seeds removed
- 4 slices of watermelon
- 60g feta cheese (or more if you wish)
- 4 tablespoons Extra Virgin Olive Oil
- balsamic glaze/lime
- pinch rock salt
- freshly ground pepper
Ingredients if you choose to make the balsamic glaze
- 250ml of Modena balsamic vinegar
- 2 tablespoons of an unrefined sweetener, I use honey but you could also use coconut sugar or maple syrup.
If making the glaze, start with that.
Add vinegar and honey to a medium sized pan. Bring to a simmer over a medium high heat then adjust to a low heat for around 10-15 minutes whilst the liquid thickens and reduces.
Keep an eye on the syrup so it doesn’t burn. Reduce until you reach your desired thickness and then store in a glass bottle.
If you are using shop bought arrange the salad first.
In a bowl place all the ingredients together all the ingredients, adding the cheese last. Drizzle the olive oil, balsamic glaze and season.
I also made the salad without the glaze using an olive oil and lime dressing with salt and pepper.
Let me know if you make it.