Here’s a fabulous salad with a Mediterranean feel to it. I used my homemade almond feta cheese, and while it’s not a copy of the sheep’s milk version, it definitely does the trick in this salad. It’s crumbly, salty and filling. It does require a bit of work and planning ahead, but I hope you give it a try because it is so good!
1 almond feta cheese
1/4 watermelon, diced
1,5 dl red rice, cook as instructed on packet
1/2 cucumber, diced
1 dl kalamata olives
2 dl croutons from sourdough bread
2 celery stalks, coarsely chopped
olive oil and white vinegar
Carefully toss all the vegetables with the rice and croutons in a big salad bowl. Season with olive oil, vinegar and black pepper. Plate and top with a quarter of the almond feta cheese. Garnish with fresh oregano.