This very
refreshing salad can be prepared in advance but it will be necessary to season
it just before serving it. In this case, refrigerate it with a lid, aluminum
foil or cellophane film.
The
proposed quantities are calculated for an entry. If you prefer to serve this
salad as an accompaniment, it will double the proportions.
I used feta
cubes preserved in herbal oil. But, if you do not find one, the ordinary feta
will do just fine. Similarly, since I had no basil, I took the basil oil that I
use in winter to replace the fresh. Put in the place of ordinary olive oil and
chop basil leaves. It will be just as good and even better with fresh basil.
ingredients
200 g
watermelon flesh or 2 slices 1/4 watermelon about 1.5 cm wide
80 g of
feta cubes with herbs or the same weight of feta
60 g rocket
or 4 small handles
4 black
pitted olives
2 tbsp.
basil olive oil
1 tbsp.
soup or balsamic vinegar
Instructions
Wash and
squeeze the arugula and put it in a bowl.
Remove the
peel from the watermelon then cut the flesh into cubes 1.5 to 2 cm apart.
Cut the
olives in half lengthwise.
Pour the
oil and the balsamic vinegar on the arugula, add the feta cheese, the watermelon
and the olives. Mix gently so as not to crush the feta cheese. Serve in the
salad bowl or spread the salad in bowls.
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