Tag Archives: red onions

Watermelon and Feta Salad

So we’re still in the middle of a heatwave…so today I’ve got a suggestion for a salad that is part tasty feta, olives and herbs, and part refreshing, juicy watermelon. It’s a funny old time of year. The things I usually love to eat – pasty, pastry, curry or warm lentils – are all just too, too heavy to enjoy when it’s hot by day and still warm by night. This has been driving me to try some new ideas, and this classic Greek combination has been part of my attempts to eat well while still also staying cool.


Most recipes for watermelon and feta salad seem to be fairly simple – just add some dressing and a few black olives, with perhaps a dash of mint. However, I have a garden and windowsill that have really taken off in the heat, so I was able to pick a selection of baby herb leaves to add to the salad which added some aromatic flavour to the dish. Baby basil, rocket micro-leaves, thyme, oregano and parsley. There would have been dill in there too, but my plant had wilted, but I think it would also make a nice addition. The overall effect of deep pink fruit, white feta, black olived and bright green leaves is really quite stunning on the table.

One little tip – I am normally an advocate for taking fruit out of the fridge well ahead of serving to allow it to come up to room temperature – the flavour is so much better. However, in this dish, you really want the watermelon to be chilled, and if it’s ripe, you’ll still be able to enjoy the flavour of sweet melon with the salt of the feta. One of those dishes that sounds strange, shouldn’t work, but does, and works really well!


To make a Watermelon and Feta salad:

• 1/2 medium watermelon, peeled and cubed
• 1/2 red onion, finely sliced
• 200g feta
• 70g black olives, quartered
• 2 limes, juice only
• 3 tablespoons olive oil
• handful of mint leaves, finely shredded

• 2 handfuls of other herb leaves (depending on what is to hand)

1. Make the dressing – put the lime juice and olive oil in a jam jar. Shake vigorously. Add the red onions and leave to sit for 15 minutes.

2. Put the watermelon in a large serving dish. Add half the mint and half the other herbs, then toss lightly. Add the black olives and crumbled feta, trying to arrange them artfully on top (presentation is all!).

3. Pour the dressing over the salad, then sprinkle over the rest of the mint and the herbs, and serve right away.

Worth making? This salad is super-easy to make and fantastic as part of a casual lunch in the garden. It’s also very more-ish, and oh-so-easy to keep picking at pieces of feta and watermelon.


Filed under Recipe, Savoury

Red Onion and Goat Cheese Crostini

I posted a recipe for onion tartlets a couple of weeks ago, and today’s recipe is a bit of a variation on a theme. Red onions instead of white, and goat cheese instead of tangy cheddar.

To make this really merit a separate post, I made a few further changes. I swapped tart cases for bread and turned them into crostini. The caramelised onions are spread ono slices of toasted sourdough baguette, then topped with crumbled goat cheese and grilled.

This really is something for when you’ve got people over for drinks, and those people love onions!

To make red onion and goat cheese crostini (makes 10-12, depending on size of bread):

• 8 large red  onions
2 tablespoons olive oil
25g butter
1 tablespoon brown sugar
salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 glass (125ml) red wine
• baguette stick, plus extra olive oil
100g goat cheese

Peel the onions, cut in half, and slice very thinly. Place in a frying pan with the sugar, butter and olive oil, then cover and cook very gently for about an hour, stirring from time to time. The onions are ready once they are soft, translucent and starting to caramelise. The onions might look unappealing and grey at one stage, but they will get their colour back towards the end.

In the meantime, set the oven to 180°C (350°C). Cut the bread into diagonal slices, brush with a little olive oil, and bake until lightly golden. Remove and allow to cool.

Add the glass of red wine and balsamic vinegar to the onions, and season to taste with salt and pepper plus the dried thyme. Stir well, and cook off the liquid.

Top each piece of toasted bread generously with the warm onions, and crumble the goat cheese on top. Grill for a few minutes on a medium heat until the cheese has browned.

Serve warm.

Worth making? These are great bite-sized morsels that combine sweetness and savoury and are very, very moreish. They take a little bit of time, but are very well worth it and go down a storm with drinks.


Filed under Recipe, Savoury