Tomato watermelon jalapeno olive salad

Jacqueline Alwill

Brown Paper Nutrition

This combination of flavours will BLOW YOUR MIND. A full explosion of sweet, freshness, salty, spicy, creaminess. Serve with bbq white fish and crusty sourdough bread for the most delicious summer salad.

Easy produce swaps for you:

+ swap peaches for nectarines

+ kalamata for green olives

+ oregano for flat leaf parsley

+ remove seeds from jalapeno for a milder dressing


Serves 4-6 as a side

4 heirloom or vine ripened tomatoes

2 ripe peaches, cut into thin wedges

1 small red onion, thinly sliced

250g watermelon, thinly sliced, cut into triangles

1/3 cup pitted kalamata olives, sliced

100g feta cheese, crumbled

2 tablespoons mint leaves, finely chopped, reserve small leaves for garnish

1 tablespoons fresh oregano leaves, finely chopped

2 tablespoons extra virgin olive oil

zest and juice of 1 lime + extra wedges to serve

1 fresh jalapeno, flesh finely chopped

2 tablespoons pinenuts, toasted

Arrange tomatoes, peaches, onion and watermelon on platter. Sprinkle with olives, cheese and herbs. Make the dressing by combining extra virgin olive oil, lime zest and juice and jalepeno in a screw top jar. Season with sea salt and black pepper and shake well to combine. Drizzle salad with dressing, sprinkle with pinenuts and serve with extra mint leaves and lime wedges.