Watermelon, olive and feta salad

Celebrate picnic season with this tasty recipe

10 mins preparation  |  Serves 4



  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon pomegranate molasses — from Middle Eastern and specialty food stores
  • 500g watermelon, cut into 2cm pieces
  • 60g feta, crumbled
  • 80g kalamata olives
  • ½ red onion, thinly sliced into rings
  • ¼ cup coarsely chopped dill


  1. Place oil, vinegar and pomegranate molasses in a jar with a lid and shake well. Season to taste and shake again.
  2. Combine remaining ingredients in a large bowl. Drizzle with dressing, stir to coat and serve.

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