Watermelon salad with feta

Watermelon salad with feta

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 358 kcal
, Fat: 23 g
, Carbohydrate: 30 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

4 tbsp white balsamic vinegar
5 tbsp olive oil
4 tbsp peppermint, finely chopped
¼ tsp salt
a little Tasmanian pepper

Pasta

100 g pasta (e.g. Fregola Sarda)
salted water, boiling

Salad

800 g watermelons (yields approx. 550 g), cut into approx. 2 cm pieces
100 g feta, crumbled
30 g watercress
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How it's done

Dressing

Combine the vinegar and oil, mix in the mint, season. Set aside 2 tbsp.

Pasta

Cook the pasta in boiling salted water until al dente, drain, rinse with cold water, mix with the dressing.

Salad

Plate up the watermelon with the pasta, feta and watercress. Drizzle the reserved dressing over the top.

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