Mary Berry's Watermelon and Feta Salad

Ingredients

• 1 bunch Fresh Mint (Leaves only, stems removed, washed and patted dry)
• 1/2 large piece Cucumber (Peel, halve, remove seeds, slice into half‑moon pieces)
• 1/2 small melon Melon (Cantaloupe or Honeydew) (Peel, remove seeds, cut into bite‑size cubes)
• 1/4 cup Black Olives (Pitted and halved)
• 1/2 cup Feta Cheese (Crumpled into medium pieces)
• 1/2 lemon Lemon (Juiced only)
• 4 tbsp Extra‑Virgin Olive Oil (Good quality for dressing)
• to taste pinch Sea Salt (Fine sea salt)
• to taste pinch Black Pepper (Freshly ground)

Instructions

1. Prepare the Mint

   Rinse the mint leaves under cold water, pat dry, strip the leaves from the stems and set aside.

   Time: PT5M

2. Slice the Cucumber

   Peel the cucumber, cut it in half lengthwise, scoop out the seeds with a spoon, then slice into thin half‑moon pieces.

   Time: PT5M

3. Cube the Melon

   Halve the melon, remove the rind, scoop out the seeds, then cut the flesh into bite‑size cubes.

   Time: PT5M

4. Prep Olives and Feta

   Halve the black olives and crumble the feta cheese into medium pieces.

   Time: PT2M

5. Make the Dressing

   In a small bowl, whisk together the juice of half a lemon, 4 tbsp olive oil, a pinch of sea salt and black pepper until emulsified.

   Time: PT3M

6. Assemble the Salad

   In the large mixing bowl, layer the melon cubes, cucumber half‑moons, generous mint leaves, halved olives and crumbled feta. Drizzle the lemon‑olive oil dressing over the top and toss gently to combine.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

12 g

Fat

16 g

Fiber

2 g