Watermelon, mint, olive and cheese salad

Watermelon, mint, olive and cheese salad

Karpuz salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This is a lovely zingy dish to start the day. You could use hard or soft goat’s cheese instead of feta (which I use because it’s easier to find than beyaz peynir, the Turkish equivalent), or different kinds of melon. For added richness, drizzle the salad with a little good-quality olive oil.

Ingredients

Quantity Ingredient
200g feta, cut into 2 cm cubes
1/2 watermelon, rind and seeds removed and cut into 2.5 cm
large handful mint leaves, roughly torn
24 stoned black olives
freshly squeezed lemon juice, to taste

Method

  1. Mix all the ingredients except the lemon juice together. Taste and add lemon juice a little at a time – you want to balance the melon’s sweetness, so how much you need depends on its ripeness.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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