Every good meat platter needs a few tasty salads to balance out all the meat! For the watermelon salad, I purchased Persion Feta from Hubers. This soft, creamy feta was the perfect compliment for the sweet juicy watermelon. For the greek salad, I purchased marinated feta from Little Farms. The feta cubes work well in the greek salad, and the oil which the feta is marinated makes a great salad dressing!! For the cucumbers and olives in the greek salad, I always use Lebanese cucumbers and pitted Kalamata olives. I like to purchase both of these items at Tekka wet market but you can also purchase both of them at Hubers and Little Farms.
2 Lebanese cucumbers, diced
I small red onion, finely sliced
1 red pepper, cut into cubes
1 handful cherry tomatoes, cut in half
1 handful pitted Kalamata olives
half a bunch of mint leaves, roughly chopped
salt and pepper
Combine the cucumber, red pepper, tomatoes, olives, onion and mint and toss to combine. Sprinkle with salt and pepper, drizzle over some olive oil, or the oil which the feta was marinated in and a squeeze of lemon juice. Toss again to combine. Transfer to a serving dish and scatter feta cubes all over the top of the salad. Be generous with the feta cubes, it’s what make the salad so yummy!
1/4 of a watermelon, cut into cubes
1/2 cup pitted Kalamata olives
1/2 small red onion, finely sliced
handful of fresh mint leaves, finely sliced.
Put the watermelon, olives, mint and onion in a bowl and toss to combine. Transfer to a serving dish. Generously crumble the persion feta all over the top of the salad.