Cooking alfresco doesn't have to mean burnt sausages and undercooked burgers, as these delicious dishes proveServe this refreshingly simple, eye-catching, grown-up salad when the temperature starts to rise. The ouzo infuses the watermelon just a little, enhancing all that sweet goodness. It's the perfect salad to pack up and take to the beach to enjoy while watching the sun set.
SERVES 6
◆ 1 watermelon
◆ 120ml ouzo
◆ 4 Persian cucumbers
◆ 450g feta cheese, crumbled
◆ 130 g pitted Kalamata olives
◆ 60ml extra-virgin olive oil
◆ Small bunch of oregano
◆ Sea salt and cracked black pepper
1. Place the watermelon on a work surface and cut into quarters. Remove the skin, cut the flesh into 4cm cubes and place in a large bowl.
2. Pour the ouzo over the watermelon and gently toss together to make sure all the pieces are coated. Marinate for 20 minutes.
3. Chop the cucumbers into 4cm chunks and add to the watermelon. Add the feta and olives and pour over the olive oil. Season with salt and pepper and gently toss to combine.
4. Arrange on a large platter and scatter over the oregano.
◆ Summer Feasting From the Fire: Relaxed Recipes for the BBQ plus Salads, Sides, Drinks & More by Valerie Aikman-Smith is published by Rylands Peter & Small, price £25
This recipe appeared in the August 2024 issue of The Lady magazine.
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