Watermelon and Feta Salad with Quick Sumac Yogurt Flatbreads
Prep time
Cook time
Total time
A refreshing salad of sweet and salty flavours and super-quick flatbreads. Lovely served with tzaziki and hummus.
Cuisine: Greek
Serves: 6
  • 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
  1. For the Watermelon and Feta Salad:
  2. Cut the watermelon flesh from the rind, remove any large pips and chop into bite-sized chunks. Cut the feta into small chunks.
  3. 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.
  4. For the Oregano Dressing:
  5. Whisk all ingredients to combine. Drizzle a little over the watermelon and feta salad.
  6. For the Quick Sumac Yogurt Flatbreads:
  7. 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.
  8. 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.
  9. Heat a griddle pan until hot. Cook each flatbread for a few minutes on each side until charred with lines.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/watermelon-and-feta-salad-with-quick-sumac-yogurt-flatbreads/