April 16, 2011 § 5 Comments
It’s a bit sneaky of me to squeeze this very summery recipe in mid April amidst the figs and soups, but I had an end of season watermelon and there is still plenty of basil in the garden so I thought I could just get away with it before it becomes really wintery and inappropriate. It did go down quite well with a crusty slice of bread and the afternoon Autumn sun shining in on the kitchen table. Its beautifully fresh and light.
what you will need
About 1 kg of watermelon cubed
3 – 4 handfuls baby greens
100 g fetta
Handful basil leaves roughly broken
2 Tbsp sunflower seeds
1 tsp lemon rind
2 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Combine all ingredients in a large bowl and serve with crusty bread.
Looks simple and delicious. I love the addition of the sunflower seeds. Might make for Easter with a Greek style roast lamb. Happy cooking Sophie. xx
Yum!! Well if you are making Greek style roast lamb, you should also add thyme to the salad… its very very good that way but because i put thyme in everything these days, i decided not to add it to this recipe to be different.
Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.
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Mmmmm….looove watermelons. Will try this in the summer. Thanks for posting!
I never would have thought to put watermelon on my salad, but now I’m trying to think of other ways to incorporate it. This looks amazing and I can’t wait to try it!