Unexpected pops of funky blue cheese help this refreshing watermelon salad sing.
Chilled watermelon screams summer. It is a delight to bite into on a hot summery day. Adding a few extra flavours really makes it shine.
WATERMELON, BLUE CHEESE AND OLIVE SALAD WITH PICKLED ONION
Serves 4
Pickled onion:
1 cup sliced red onions
1 tsp salt
¼ cup vinegar
1 Tbsp sugar
For the salad:
3 cups cubed watermelon
½ cup pomegranate seeds
½ telegraph cucumber, peeled and diced
100g blue cheese, sliced
⅓ cup black olives, halved
½ cup shredded mint leaves
¼ cup orange juice
2 Tbsp olive oil
Salt and pepper to season
- To pickle the red onion, slice thinly and add to a bowl. Sprinkle with the salt and massage through. Add the vinegar and sugar. Let them sit for 1 hour or overnight.
- In a large bowl combine the watermelon, drained pickled onion, pomegranate seeds, cucumber, cheese, olives, mint, orange juice and olive oil.
- Serve on a large platter and season to taste.
