Another day, another salad. And now that we have begun our salad adventure, I want to make sure that it’s interesting and varied salads we eat. And this one is definitely interesting. I have heard of this salad for some time now, but since it’s not until recently that I began eating feta cheese, I have never thought about making it. But now its summer and I wanted to make a fresh salad full of flavor and crunch.
It’s a lovely mix of sweet from the watermelon and salty, yet creamy form the feta cheese. And the mint is just yummy, it adds that little extra something that makes this salad great.
-As something new ( with the help from erecipe.com) I have all the nutritional facts at the end of this post.
1 large handful of mixed baby leaves
1 large handful of rocket
1 small watermelon without seeds
10 cherry tomatoes
Half a cucumber
200 g of feta
Sea salt and freshly ground white pepper
4 tablespoons olive oil
1-1 ½ tablespoons white balsamic vinegar
Sea salt and freshly ground pepper
Garnish: 150 g roasted pumpkin seeds + 4 tablespoons finely chopped mint
Peel the watermelon and cut into 2 x 2 cm squares.
Rinse the rocket and baby leaves. Cut the cherry tomatoes into halves or quarters. Peel the cucumber, cut in half, lengthwise, and scrape out the seeds. Now cut into thin slices. Arrange the rocket, baby leaves, tomatoes and cucumber with the melon pieces and crumble the feta into large pieces on a large platter.
Mix the dressing ingredients together and pour over the salad
Toast pumpkin seeds in a dry pan.
Sprinkle seeds and chopped mint leaves over the salad. Season with sea salt and freshly ground white pepper.