Bread Salad With Watermelon Feta And Red Onion Recipes

WATERMELON & FETA SALAD WITH CRISPBREAD

Steps:

• Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
• In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

GREEK-STYLE WATERMELON SALAD

Steps:

• In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

BREAD SALAD WITH WATERMELON, FETA, AND RED ONION

Steps:

• Dampen the bread under running water and then hold it over the sink for the water to drip off.
• Break it into chunks, about 1 inch each. Place the chunks on the bottom of a serving bowl and sprinkle half the onion slices over them.
• Place the watermelon and any of its juices together with the feta cubes on top.
• Drizzle in the vinegar and toss gently, careful not to mash the watermelon.
• Season with pepper and garnish with the remaining onion slices and mint.
• Serve.