Some of the best summer meals aren’t elaborate—they’re the ones where everyone reaches across the table for just one more bite. Inspired by relaxed Mediterranean lunches and colourful mezze spreads, this vibrant salad celebrates cool, fresh ingredients that shine in the summer sunshine. Sweet watermelon, creamy feta and aromatic herbs are lifted by Greenfields Sumac, while crisp za’atar bread is perfect for scooping up every last mouthful. It’s a dish made for sharing, conversation and lingering over on a warm afternoon.
Preparation: 25 minutes
Pickling Time: 20 minutes
Total Time: 45 minutes
1. Prepare the pickled onions
Combine the vinegar, water, sugar, citric acid and salt in a bowl. Add the sliced onions, toss well and leave to pickle for around 20 minutes.
2. Make the za’atar crisps
Heat the oven to 200°C (180°C fan).
Brush the flatbreads with olive oil and generously sprinkle with Greenfields Za’atar and optional chilli flakes.
Bake for 8–10 minutes until crisp and golden.
Cool before breaking into rustic shards.
3. Assemble the salad
In a large serving bowl combine the chilled watermelon, feta, herbs and sliced red onion.
Whisk together the olive oil, lemon juice, Greenfields Sumac, salt and black pepper.
Pour over the salad and gently toss without breaking the watermelon.
Scatter over the pickled onions.
4. Serve
Serve immediately with the crisp za’atar bread arranged around the platter so everyone can dip, scoop and share.
The ingredients used in this recipe could also be used to create…
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