Watermelon, tomato and fig salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Jeremy Simons

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This sensational salad bursting with flavour makes a great accompaniment to festive mains.

Serves: 8 (as a side)

Time to make: 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

4 cups cubed seedless watermelon
400g mixed baby tomatoes, halved
4 ripe figs, quartered
60g baby rocketarugulaX
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
100g goat’s milk feta, crumbled
2 tablespoons slivered almonds, toasted
½ cup loosely packed fresh basil leaves, to serve

Instructions

1 Arrange watermelon cubes, tomatoes, figs, rocket and onion on a large serving platter.

2 Place olive oil and lemon juice in a small bowl or jug, whisking to combine. Season with freshly ground black pepper. Drizzle over salad, gently tossing to combine. Scatter over feta and toasted almonds, then serve garnished with basil.

HFG tip

If you can’t find goat’s milk feta, you can use a soft goat’s cheese or a reduced-fat feta instead.

Nutrition Info (per serve)

Calories 143cal

Kilojoules 596kJ

Protein 4.2g

Total fat 8.8g

–Saturated fat 2.3g

Carbohydrates 10.7g

–Sugars 9.8g

Dietary fibre 2.7g

Sodium 151mg

Calcium 92mg

Iron 0.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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