Horiatiki with Watermelon and Cucumber Pickle – Food of the Gods!

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A Greek holiday for your tastebuds...

I tend not to make too many Greek dishes – Greek food reminds me of the unfortunate incident with my landlord’s grandmother... However I’ve taken inspiration from all the gorgeous watermelon pickles I’ve seen on the blogosphere over the past few weeks and ringed the changes on a Greek favourite – Horiatiki – or Greek Salad.

The sweet-salty Watermelon and Cucumber Pickle is ready in an hour. It concentrates the flavour of the watermelon and the cucumber, makes the onion into a mild mannered creature and marries wonderfully with salty Feta and olives.

Taste-tester said: Opa! Food of the Gods!

For 4 servings you will need…

Pickle

250g watermelon, deseeded and cut into bite-sized chunks

250g cucumber, skin on, cut into bite-sized chunks

1 small onion, red or white (about 100g) cut in half then shredded

1 tablespoon of caster sugar

Salad

1 teaspoon of fine table salt

2 large tomatoes, cut into bite-sized chunks, or 20 cherry tomatoes

12 fat Kalamata olives (or other decent black olives)

200g Feta cheese, cut into bite-sized cubes

1 tablespoon finely shredded fresh mint

¼ teaspoon dried oregano

2 tablespoons extra virgin olive oil

1.                  Place the watermelon, cucumber and onion in a glass bowl. Sprinkle with the sugar and salt. Mix gently and cover before refrigerating for an hour.

2.                  When you are ready to eat, remove the pickle from the fridge, drain off the liquid and pat dry using kitchen paper. Place in a serving dish.

3.                  Add the salad ingredients, finishing with the Feta, sprinkled with mint and oregano. Drizzle with the olive oil just before serving. Marvel that something so simple can be so magical.

 

Chop, sprinkle, mix, refrigerate - it's that simple!

By the way, the pickle makes a nice side just as is and the salad is an excellent picnic food that won’t get soggy if it needs to stand by for a few hours.

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