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Salad-e Panir o Hendevaneh - Persian Watermelon and Feta Salad

Salad-e Panir o Hendevaneh – Persian Watermelon and Feta Salad

Course after work cooking, easy recipe, party food, Quick & Easy, Salad, Summer Salad, Watermelon Salad, Yalda
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Salad-e Panir o Hendevaneh – Persian Watermelon and Feta Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS PERSIAN WATERMELON AND FETA SALAD

  • 500 g watermelon
  • 300 g cucumber
  • 250 g feta cheese
  • 1 tbsp white wine vinegar or juice of one lemon
  • 1 tbsp olive oil
  • 1 handful of fresh mint
  • 2-3 spring onions
  • salt and pepper

Instructions

PREPARATION OF PERSIAN WATERMELON AND FETA SALAD

  1. To prepare the Persian Watermelon Salad, start by cutting the watermelon into quarters, then slice each quarter into triangles.
  2. Do the same with the cucumber—slice it, then cut the slices into small triangles.

  3. Cube the feta cheese, and slice the spring onions, followed by chopping the fesh mint.

PREPARATION DRESSING

  1. In a bowl, mix vinegar or lemon juice, oil, salt, and pepper for the dressing.
  2. Gently toss all the ingredients together with the dressing.

Recipe Notes

Serve the salad with sabzi khordan, a Persian herb platter, and Nan-e Barbari – Persian flatbread. Enjoy this refreshing and flavorful dish!