Tomato, watermelon and feta salad
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
Peel the watermelon and cut into bite-sized cubes.
Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.
- 500g/1lb 1oz watermelon
- 500g/1lb 1oz ripe tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh mint leaves
- 2 tbsp fresh basil leaves
- 200g/7¼oz feta cheese, crumbled
- 1 tsp dried oregano
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