Prep 15 mins
Cook 0 mins
A refreshing and unusual salad, ideal as part of a Mediterranean meal on a hot summer's day. I have posted this along with three other recipes using ouzo, from an article featuring ouzo, in the October 2005 issue of 'Australian Good Taste'. The other three recipes are Chocolate Bullets, Ouzo-Poached Cherries With Waffles & Cinnamon & Ouzo Iced Tea.
- 1 1⁄3 kg seedless watermelon, rind removed, cut into thin wedges
- 1 cup fresh mint leaves
- 1⁄2 red onion, cut into thin wedges
- 50 g reduced-fat feta cheese, thinly sliced (for Australians, Clover Creek brand recommended)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon ouzo
- salt, to taste
- fresh ground pepper, to taste
- Ouzo Dressing: Whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste.
- Arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.
Watermelon and feta cheese, what a wonderful combination! I actually added more cheese than the recipe called for (double or more), but that's my only recommendation as this recipe was quite nice as is too. The liquor store ran out of ouzo so I used sambuca instead, which is also an anisette liquor but a bit sweeter. Because of that I thought I should add more vinegar to the dressing, which I did (and cut back a bit on the oil). Unusual combination maybe, but I think you'll be very pleasantly surprised! Thanks bluemoon downunder!