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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

  1. 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.
  2. Prepare the fruit
    Cut the watermelon and strawberries and place them in a large bowl or directly onto a serving platter.
  3. Assemble
    Spoon or spread the whipped feta onto the base of a large platter, then pile the watermelon and strawberries on top.
  4. 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.

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