Lebanese cress is delicious in this salad. It has a slightly bitter cucumber-like flavour which contrast the sweetness of the watermelon.
800g watermelon, rind removed, chopped into 2cm cubes
1 Lebanese or ½ telegraph cucumber, quartered lengthways, cut into 2cm pieces
100g fetta, crumbled
30g or 1 handful Lebanese cress, leaves removed, stems discarded
1 tablespoon small basil leaves
2 tablespoons extra virgin olive oil
¼ cup apple cider vinegar (any other vinegar except balsamic can be used)
½ teaspoon caster sugar
salt and pepper, to taste
Place watermelon and cucumber in serving bowl. Next, sprinkle fetta, cress and basil over top. Finally, pour dressing over salad.
Mix dressing ingredients into jar with well-fitted lid. Shake to combine.
Serves 4 as part of a meal