Bruschetta with a watermelon, feta and mint salsa

Easy Summer recipe, ideal for an al fresco dinner starter. A friend came back from a visit to his home village in Morocco and gave us an enormous water melon (it weighed 15 kg!!) so I've been making all sorts of water melon-based recipes this week - gazpacho, smoothies, sorbet.. and this recipe which was going to be a salad but ended up being the perfect topping for crispy rye bruschettas.
Bruschetta with a watermelon, feta and mint salsa
Easy Summer recipe, ideal for an al fresco dinner starter. A friend came back from a visit to his home village in Morocco and gave us an enormous water melon (it weighed 15 kg!!) so I've been making all sorts of water melon-based recipes this week - gazpacho, smoothies, sorbet.. and this recipe which was going to be a salad but ended up being the perfect topping for crispy rye bruschettas.
Steps
- 1
Get the ingredients together. Chop the sandia, cut the onion into very thin slices, crumble the feta cheese and cut the mint. Prepare the dressing.
- 2
Add the dressing to the bowl and mix well. Crush the watermelon with a fork.
- 3
Toast a couple of slices of bread and add the watermelon topping. Enjoy with a cool glass of white wine or white sangria 🥂
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