Since my friend is well prepared, we did not had to asked that questions. We just did the work and it was a success. But the hot weather minimized the hunger and a lot of food was left over. Enough for a second trip to a buffet on the next day.
We placed everything outside to show it off, but in seconds we were swared with flies who tried to get to all the food. Uncover one plate and they swarmed.
We did the right thing and took all the food inside and closed the doors.
This salad is a great summer treat. It is fresh and does not fill you up so much. It is great when you have day old chiabatta bread.
recipe for 6:
1/2 watermelon regular size
3/4 of a chiabatta bread
1/2 cucumber
1 white onion
2 tbsp raspberry vinegar
4 tbsp olive oil
1/2 bunch dill
1/4 bunch parsley
1/4 bunch mint
salt and pepper
to garnish: sheep milk feta
If you have old chiabatta, just cut it into bite size pieces. If you have fresh bread, cut it into slices and put them into the oven to dry out.
Peel the watermelon and cut the flesh into bite size chunks.
Peel the cucumber and take the wet middle bit out, chop.
Cut half onion rings.
Chop all the herbs.
Make the dressing.
Bring everything together and let it sit so that the bread can soak through.
Serve it with feta if you like.
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