Watermelon and Tomato Salad with Pistachios, Feta and Mint
Servings: 6 people
Ingredients
- 1 kg watermelon cut into small triangles
- 250 g Greek feta, or a jar of marinated feta cut into small cubes
- an assortment of tomatoes, such as a large truss tomatoes (2-3), cut into 8 segments, plus a punnet of red and/or yellow cherry tomatoes, cut in half
- 1 handful pistachios shelled and toasted
- 1 large lime, or 2 small, zest and juice
- 1 glug extra virgin olive oil
- 1 handful mint leaves coarsely chopped
- sea salt
- pepper
Instructions
- Toast the pistachios in a dry frypan over medium heat until they brown a little. You’ll be able to smell when they’re ready! Set aside to cool while you prepare the salad.
- Assemble watermelon, tomato and feta on a large platter.
- Sprinkle lime zest over the top.
- Season to taste with sea salt and freshly ground pepper.
- Squirt the lime juice over the top, then drizzle the oil over.
- Sprinkle the mint and pistachios over the top.
- Serve immediately on its own, or as a side dish with grilled chicken or fish.