Slice, Sort, Serve
A fresh summer salad that’s our go-to for fuss-free entertaining.
INGREDIENTS
- 2 cups watermelon cubed
- 2 cups melon cubed (honeydew or cantaloupe)
- 3-4 lebanese cucumbers, peeled and cubed
- 1 punnet cherry tomatoes, halved
- 200 gm smooth and creamy feta, cubed
- Kalamata olives
- 2 tbs fresh herbs – we used mint and lemon thyme
- ¼ cup extra virgin olive oil
- 3 tbs red wine vinegar ¼ tsp sea salt
- Freshly ground black pepper
METHOD
Chop
Get chopping, ensuring you chop the cubes of fruit, cucumber and feta into similar sized pieces.
Assemble
The cubed melons, cucumber, tomatoes, olives and feta in a checkerboard pattern.
Serve
Serve on our Resin Sunseeker Platter in Coconut or Pomegranate.
Dress
Mix oil, vinegar, sea salt and cracked pepper and drizzle over salad, scattering chopped fresh herbs.
Dig-in
Give everyone a skewer or fork and enjoy straight from the platter.
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