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Greek panzanella salad with honey and watermelon
This light yet robust salad is packed with flavourt and makes the perfect light lunch or sharing salad as starter or side with chicken etc
Ingredients
- 2 slices bread day-old bread or fresh bread torn into bite-size pieces
- 6 tomatoes chopped into quarters
- 1 red pepper bite-sized pieces
- 1 red onion sliced
- 1/2 cucumber sliced
- 6 tbsp watermelon cubed
- 3 tbsp black olives
- 4 tbsp feta crumbled
- basil and mint leaves torn
- salt and pepper to taste
- 2 tbsp honey runny honey
For the dressing
- 1 tbsp Greek yogurt or any other plain yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- salt and pepper to taste
Instructions
- Place all ingredients (apart from feta in a bowl)
- Add the salad dressing and toss
- sprinkle over the feta and drizzle with the honey, add salt and pepper
Salad dressing
- Mix all salad dressing ingredients in small jar and shake well
Notes
Serve this tasty salad as a main dish for one or as a sharing starter or side salad
Nutrition
Calories: 507kcalCarbohydrates: 62gProtein: 14gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 31mgSodium: 740mgPotassium: 1345mgFiber: 9gSugar: 39gVitamin A: 5445IUVitamin C: 140mgCalcium: 298mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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