Green olive, fetta and watermelon salad

A simple summer salad. Add a pinch of Indian spice mix and toss gently in a pan to warm if you’re in a cooler climate so as to ignite your digestive fire to counteract the cooling nature of watermelon, You might also like to compare Nigella’s similar recipe which I just noticed online. A great warm weather dish that would be perfect with an unwooded chardonnay – or a splash of crisp pinot grigio to watch the sunset with here in Byron Bay where we are enjoying the most brilliant days.

Originally created as part of my Surf Spa Food menu for Kahanda Kanda, one of southern Sri Lanka’s most stylish boutique hotels. KK offers the indulgent luxuries of private five-star villas (scroll down). I was blessed to spend a few weeks consulting at KK and stayed in one of the nine very individual suites with breathtaking panoramic views of palm fringed jungle – complete with monkey swinging troops – and stunning interiors designed by host George Cooper.

Green olive, fetta and watermelon salad
2 cups watermelon, seeds and rind removed, cubed
1 cup fetta, cubed
¼ cup green olives, finely sliced lengthwise
1 cup sprouts
¼ cup pomegranate seeds
Olive oil for drizzling

  • Combine well and dress with mint vinaigrette.

Mint vinaigrette
1 cup fresh mint leaves
2 tablespoons cup white balsamic vinegar
1 lime, juice only
½ cup olive oil, more as desired

  • In a blender, combine mint, vinegar and lime juice.
  • Slowly blend in the oil. Blitz briefly so as not to puree.
  • Add pepper to taste.
See Resort & Spa page

Olive-fetta-watermelon-salad©JennyCollins - Version 2

Image © Jenny Collins UK


The Peacock Suite at Kahanda Kanda




Private villa at Kahanda Kanda

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