Description
Karpuz, Peynir, Ekmek is a watermelon and white cheese salad. Watermelon (karpuz) is a much loved summer fruit in Turkey. This watermelon and feta salad is one of the highlights of summer. Ripe, juicy and sweet watermelon does not really require any other dressing in this salad and complements the mildly salty white cheese or feta cheese very well. This salad can be served as part of a summer breakfast, lunch or as a side to the grilled dinners.
Ingredients
3 slices of medium, ripe and cool watermelon
200 gr / 7 oz. Turkish white cheese, beyaz peynir or feta cheese
Fresh mint leaves to decorate
Instructions
Keep the watermelon in the fridge for 2 hours to cool, prior to cutting. Slice the watermelon and cut the skin. Take out the large seeds in the watermelon (smaller seeds don’t bother us and we leave, you can take them out if you prefer). Cut the watermelon into about 1 in (2,5 cm) cubes or small wedges. Place the watermelon in a serving plate. Drain the juice of the Turkish white cheese or feta cheese and cut into small cubes (again about 1 in/ 2,5 cm). Gently toss the feta cheese and watermelon in the serving plate and garnish with fresh mint leaves. Serve immediately with fresh Pide bread or pita bread slices by the side. This refreshing salad is delicious as part of Turkish style breakfast or lunch. You can also serve watermelon and feta salad with grilled fish, meat and vegetables.