This wonderful salad combines some traditional Greek tastes i.e. feta cheese, mint and Ouzo. The recipe originates in Lotta Lindgren’s Om jag var don hemmafru cookbook (If I were your housewife). The salad makes a light lunch on a hot day. The salad and aubergine make a light lunch or alternatively, you can make them as starters.
This is what you need for four small portions:
Half of a small watermelon , 5 cl ouzo (traditional Greek aperitif with herbs and aniseed), 100 g feta cheese, a handful of mint leaves.
Dice the watermelon and mix with the ouzo, refrigerate for an hour. Chop the mint leaves and crumble the feta cheese. Oriste, the salad is ready.
I served the salad with fried aubergine and green salad.
The aubergine is easy to make. You need one aubergine, one garlic clove and olive oil for a portion for two people. You can also add some Parmesan on the slices right before taking them out of the pan. Just let the cheese melt on the slices.
Slice the aubergine. Sprinkle lightly with salt and let sweat for 10 minutes. Dry the sliced and fry in olive oil until done.