Watermelon tomato salad with capers and baked bread

0 from 0 votes
Recipe by Damaris Beems Course: SaladCuisine: Medittarenean
Servings

10

Preparation

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Bettich, zo noem je watermeloen in het Arabisch. We ate it soooo often in Lebanon. And every time I eat it now, I’m there again. I think many associate it with holiday feeling, warm summers and the like. This salad is delicious, with different taste sensations. Sweet, salty, spicy, crunchy, soft. Delicious.

Ingredients

  • 500 gram water melon

  • 500 gram ripe cherry tomatoes

  • 1 clove garlic

  • 1 red onion

  • 2 table spoon capres

  • 2 chili peppers

  • olive oil

  • salt and pepper

  • 1 coarse bread (not sliced)

Cooking time

  • You mix all the ingredients for the salad. Cut the watermelon and tomatoes into approximately the same size cubes.
    Cut the bread into coarse slices of bread and then cut them into small pieces. You bake the bread in olive oil until nice and crispy.
    Drizzle the salad generously with delicious olive oil.

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