Watermelon salad with grated tomato, feta & prosciutto
A fresh summer salad of watermelon, cucumber, feta and mint, dressed with a creamy grated-tomato and olive oil dressing and topped with prosciutto.
What goes in
- 500 g watermelon, cut into cubes
- 1 large ripe red tomato
- 2 tbsp olive oil (plus extra for drizzling)
- Freshly ground black pepper, to taste
- 1/2 green cucumber
- 150 g Greek feta cheese
- 10 g fresh mint leaves
- 60 g prosciutto slices
How to do it
- 01
Cut the watermelon into cubes and place in a large bowl.
- 02
Grate the tomato over a small bowl, then stir in the olive oil and a generous grind of black pepper.
- 03
Pour the grated tomato mixture over the watermelon and mix well.
- 04
Halve the cucumber lengthwise, chop into chunks and add to the bowl.
- 05
Cut the feta into cubes and add to the salad.
- 06
Pick and roughly chop the fresh mint leaves, then add to the bowl.
- 07
Toss everything together gently.
- 08
Spoon the salad onto plates, drape the prosciutto over the top and finish with a drizzle of olive oil.
More from the archive
Same cuisine, different dish.
20 minButter beans with leaf spinach and whipped feta
A fantastic vegetarian dish of butter beans and wilted spinach served over a creamy whipped feta, finished with chili flakes and olive oil.
15 minRaw salmon bowl with chickpeas and avocado
A fresh, no-cook salmon bowl with chickpeas, cherry tomatoes, avocado, lemon, cilantro, and olive oil.
35 minWhipped smoked feta with roasted romano peppers
A creamy, smoky dip made by blending roasted Romano peppers with smoked feta, olive oil, lemon, and garlic. Perfect for toasted bread, crackers, or veggies.