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Watermelon and Cherry Tomato Salad with Feta, Almond and Za’atar Crumble

by Silvena Rowe from Orient Express

A vibrant watermelon and cherry tomato salad recipe, scattered with feta, almond and za'atar crumble. Complete the dish with striking white nasturtium flowers.

From the book

Silvena Rowe


There is nothing that reminds me more of home than watermelons, great mountains of them piled up in the market. And there is nothing better than a heavily chilled watermelon slice on a hot summer afternoon. With this in mind I created this salad. It’s very simple and absolutely delicious. Make sure you use perfectly ripe watermelon and tomatoes.

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For the salad:
½ medium watermelon, peeled and cut into chunky cubes
200g cherry tomatoes, halved
A small bunch of fresh mint, leaves only
For the crumble:
200g feta cheese, crumbled
100g almonds, lightly toasted and crushed
1 tsp za’atar
To serve:
Fresh bread
White nasturtiums or if unavailable use herb flowers

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Combine the salad ingredients in a large serving bowl. Mix together the crumble ingredients and sprinkle on top of the salad. Sprinkle with white nasturtium flowers. Serve with fresh bread.

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