Watermelon salad with feta

Watermelon salad with feta

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


4 people


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


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


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


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


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


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


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

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