Behind the Design: Our 2025 Outdoor Collection
Behind the Design: Our 2025 Outdoor Collection
We designed with one simple idea in mind: creating outdoor spaces you want to spend more time in
Read more
Journal
The long-lunch summer salad
Sweet watermelon, ripe strawberries and cloud-like whipped feta come together in a fresh, juicy, sweet-salty salad made for warm days.
Ingredients
- 1 large watermelon (about 4.5–5 kg), cut into generous chunks or wedges
- 500 g strawberries, hulled and halved
- 400 g feta
- 200 g Greek yoghurt
- 1 small bunch fresh mint, leaves torn
- 1 small bunch fresh basil (optional)
- 80 g pistachios or almonds, lightly toasted and roughly chopped
- 3–4 tbsp extra virgin olive oil
- Juice of 1–2 limes or lemons, to taste
- 2Tbsp Balsamic glaze
- Freshly cracked black pepper
Method
- Whip the feta
In a bowl or food processor, blend the feta with the yoghurt, 1–2 tablespoons olive oil and a squeeze of citrus until smooth and creamy. - Prepare the fruit
Cut the watermelon and strawberries and place them in a large bowl or directly onto a serving platter. - Assemble
Spoon or spread the whipped feta onto the base of a large platter, then pile the watermelon and strawberries on top. - Finish
Tear over the mint and basil, sprinkle with nuts, drizzle with the remaining olive oil, and balsamic glaze. Add a little more citrus if needed and finish with cracked black pepper.
