Cuisine of Slovenia’s Regions: Green Salad with Watermelon, Feta Cheese and Olives
Cooking time: 30 minutes.
Ingredients (for 4 persons)
- 1 watermelon (weighing approximately 2.5 kg),
- half portion of green leaf lettuce,
- 200 g feta cheese,
- 1 bunch of mint,
- 100 g dark Greek olives,
- juice of 1 lemon,
- 5 tbsp Castello olive oil,
- 50 g walnuts,
- ground red pepper.
Cut a watermelon from below so that it can stand on a table without additional support. Cut carefully to save the pulp. Cut off most of the watermelon from above so that it takes the shape of a dish. The cut may be even or zigzag. Take carefully the pulp of watermelon with an ice cream spoon or a teaspoon. Do not throw out the resulting balls from the watermelon pulp – they will be used when cooking the salad. They can also be used to cook other dishes and drinks. Dry the inside of the watermelon with a paper towel.
Cut the lettuce into small pieces. Cut the feta cheese into cubes. Chop finely a half bunch of mint. Mix watermelon balls, olives, chopped lettuce, feta cheese and minced mint in a deep bowl. Add salt, pepper, lemon juice, and olive oil. Put the salad into the watermelon peeled from the pulp and seeds and garnish with the remaining mint leaves and walnut kernels.