Karen Martini's tomato, watermelon and feta salad

Name: Karen Martini's tomato, watermelon and feta salad
Cook time: 30 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 1 white salad onion, finely sliced in rings; 3 ripe heirloom tomatoes, sliced; ¼ watermelon, rind trimmed and cut into 5cm points or 3cm dice; salt flakes and freshly ground black pepper; 200g firm feta, cut into rough 4mm slices; 2 tbsp wild fennel flowers* or some picked fennel fronds or 1 tbsp fennel pollen**

Karen Martini

February 4, 2022

Tomato, watermelon and feta salad with wild fennel flowers (pictured right).William Meppem

easyTime:< 30 minsServes:4-6

This is a fabulous summer salad. The vibrant freshness of in-season tomato and watermelon are offset by the salty feta and hint of anise, while the tangy dressing adds a zesty lift, with the lemony punch of sumac adding real zing. This is delicious served with grilled lamb chops or a slow-roasted lamb shoulder.

Ingredients

1 white salad onion, finely sliced in rings
3 ripe heirloom tomatoes, sliced
¼ watermelon, rind trimmed and cut into 5cm points or 3cm dice
salt flakes and freshly ground black pepper
200g firm feta, cut into rough 4mm slices
2 tbsp wild fennel flowers* or some picked fennel fronds or 1 tbsp fennel pollen**

For the tomato vinaigrette

1 large ripe tomato, coarsely grated
1 garlic clove, finely grated
100ml extra virgin olive oil
40ml white wine vinegar
1 tbsp sumac
freshly ground black pepper
½ tsp salt flakes
1 tsp caster sugar

Method

1. To make the vinaigrette, combine all the ingredients in a bowl and set aside.
2. Soak the onion rings in iced water for 5 minutes (this softens their flavour). Drain and pat dry.
3. Arrange the tomato and watermelon on a serving plate and season with salt and pepper. Scatter over the onion, then spoon over the vinaigrette. Top with the feta and add the fennel flowers just before serving.
*Once you're aware of wild fennel, you'll see it all over the place – maybe not on city streets, but it commonly crops up in any open spaces where the wind-broadcast seeds have lodged – by rivers and creeks, in parks, by railway lines. The flowers are a vibrant yellow and the fronds and soft seeds are just as tasty.
**Fennel pollen is available from specialty food stores and delicatessens.