I love both a solid salad and watermelon. Now you’ve probably seen the dependable and delicious watermelon, feta, olive and mint salad loads (totally worth trying if you haven’t!). But this salad is something else.
I saw a photo of something similar, but no recipe so I had to wing it mostly. It must have been successful as my hubby declared it the best watermelon salad I’ve ever made. And I’ve made a few in my time.
2 x 2″ thick slices of watermelon (my pieces were about 2″ x 4″)
2 x 1″ thick slices of feta (approx and try to match size of watermelon pieces although reduced in thickness)
1/2 pint cherry tomatoes
1 garlic clove, minced
8-10 fresh basil leaves, 2-4 leaves chopped
1 tbsp chopped fresh chives
2 thin pieces of sourdough bread
1/4 cup olive oil, plus more for drizzling
Balsamic vinegar for drizzling
Salt and pepper
Preheat oven to 325 degrees F. Place cherry tomatoes, 1/4 cup olive oil, 6 basil leaves and garlic in a small heat proof dish. Season with salt and pepper. Bake for 60-90 minutes until tomatoes have blistered and softened. Set aside (can be served at room temperature).
Drizzle olive oil on bread pieces and toast under broiler for 2-4 minutes per side, until toasted.
To assemble salad layer watermelon, feta, tomatoes, and crouton. Top with a drizzle of olive oil (using the road yak oil from baking the tomatoes will add extra flavour), vinegar and a sprinkling of herbs (basil and chives). Season with salt and pepper.