A recipe for Ibicenco watermelon and tomato salad

Name: A recipe for Ibicenco watermelon and tomato salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: ½ red onion, sliced paper thin500g watermelon flesh, cut into chunks4 tomatoes (a combination of red, green, orange and yellow), cut into eighths60g pitted black olivesHandful basil leaves, cut into ribbons120g soft goat's cheeseExtra virgin olive oil, for drizzlingDash sherry vinegar, to serveSalt and black pepper

This watermelon, tomato and goat's cheese salad is one to make when it's too hot to cook. It's light and refreshing, but full of flavour

Published: Friday 24th June 2016

Vegetarian

Serves 4

Preparation time 25 mins

Cooking time 0 mins

On a hot day, you want to eat well without spending most of it in the kitchen – and that's the mentality behind pretty much all the recipes in Anne Sijmonsbergen's Eivissa: The Ibiza Cookbook.

"This is the salad to make on Ibiza's dog day afternoons," the author says of this first recipe. "Simple and fast, it's a real refresher: cool, sweet, salty and slightly acidic all at once – perfect."

Ingredients

½ red onion, sliced paper thin
500g watermelon flesh, cut into chunks
4 tomatoes (a combination of red, green, orange and yellow), cut into eighths
60g pitted black olives
Handful basil leaves, cut into ribbons
120g soft goat's cheese
Extra virgin olive oil, for drizzling
Dash sherry vinegar, to serve
Salt and black pepper

Method

Slice the onion, place the slices in a bowl of ice-cold water, and leave them to soak for 15 minutes.
Drain them, then pat dry with kitchen paper.
Toss together the fruit, olives and basil.
Crumble the goat's cheese over the top, drizzle with olive oil, a dash of sherry vinegar and season to taste.

Taken from Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen (HarperCollins, £20). Photography by David Munns.