Watermelon salad

Doug Sherring

This fresh salad is great for a light lunch or as an impressive dish to take to a barbecue. The olives give the salad a briny richness and the contrast of the black against the pink looks beautiful. The bright-green basil adds a freshness that makes it perfect for summer.

Ingredients

¼ large	Watermelon (Main)
1 small	Red onion, finely sliced
100 g	Pitted black olives
250 g	Feta
½ cup	Basil leaves
2	Limes, juiced
4 Tbsp	Olive oil
4 Tbsp	Balsamic vinegar

Directions

1. Peel the rind off the watermelon and cut into large cubes.
2. Combine the watermelon, onions, olives, feta and basil in a large salad bowl. Squeeze over the lime juice.
3. Finish by drizzling over the olive oil and balsamic and a fresh grind of black pepper.