I’ve spent quite a bit of time in Greece. When I was 19 my best friend and I went traveling and stayed in treehouses around Greece and Turkey for a few months. It’s surprising how many treehouse hostels there are! We’d climb up at night and wake to the sound of hens clucking beneath us and donkeys braying. Most mornings started with a bowl of muesli topped with plump green grapes and Greek yogurt drizzled with thyme honey. The evenings were spent eating Greek salads and drinking far more Ouzo than was good for us, then we danced and danced all night.
So, when Expedia challenged me to create a Greek meal for their ‘World on a Plate’ challenge, I lept at the chance. They sent me a wonderful hamper of local delicacies and the memories all came flooding back. The kalamata olives, the honey, the capers, the roasted peppers, the… Ouzo. If I open that bottle of Ouzo then I’ll probably have to climb on the dining table and dance to Tarkan. Oh dear.
To evoke the magical feelings of relaxing on a Greek island, I’ve made this refreshing watermelon and feta salad. The saltiness of the feta cheese pairs wonderfully with the sweet watermelon. I’ve livened it up further with chopped mint and parsley and added kalamata olives and an oregano dressing. To make this more of a meal I whipped up some super-quick flatbreads. These ones need no proving or much kneading. They’re sooo fast to make that they are now a regular staple in my house. Greek yogurt, flour and sumac all come together in minutes, ready to be grilled until charred and warm. The sumac (a lemony, tangy spice) adds a special flavour that goes very well with the salad. Serve with tzatziki and hummus and you have a healthy Greek meal on the table in minutes. My kids were absolutely thrilled to get to eat watermelon for dinner!
- For the Watermelon and Feta Salad
- 500g (18 oz) watermelon
- 100g (3.5 oz) feta cheese
- 2 handfuls salad leaves
- 2 tablespoons fresh flatleaf parsley, chopped
- 2 tablespoons fresh mint, chopped
- 50g (1/3 cup) kalamata olives
- For the Oregano Dressing
- Juice of ½ a lemon
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- pinch of salt and pepper
- For the Quick Sumac Yogurt Flatbreads
- 250g self-raising flour
- 250g plain Greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon sumac
- pinch of salt
- For the Watermelon and Feta Salad:
- Cut the watermelon flesh from the rind, remove any large pips and chop into bite-sized chunks. Cut the feta into small chunks.
- In a serving dish, mix the salad leaves, parsley and mint. Place the watermelon and feta on top of the salad and add the olives.
- For the Oregano Dressing:
- Whisk all ingredients to combine. Drizzle a little over the watermelon and feta salad.
- For the Quick Sumac Yogurt Flatbreads:
- Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a ball.
- Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 7” diameter.
- Heat a griddle pan until hot. Cook each flatbread for a few minutes on each side until charred with lines.
See the narrow measuring spoons in the flatbread picture full of lovely sumac? They’re from OXO and are extra narrow so you can easily fit them into spice jars. Clever. Spice Jar Measuring Spoons RRP £12.00.
I’m entering this recipe for Watermelon and Feta Salad with Oregano Dressing and Quick Sumac Yogurt Flatbreads into a few blog linkies:
Meat Free Mondays by Tinned Tomatoes
Simple and In Season by Ren Behan
Shop Local by Elizabeth’s Kitchen Diary
Recipe of the Week by A Mummy Too
Bready Steady Go by Jens Food and Utterly Scrummy
Disclosure: I was paid by Expedia for this post and sent products. All opinions are my own.