Watermelon & Feta Salad
It doesn’t get more summery than this ‘fruit salad’, which comes to us from Cook School Assistant Anthony. Though Anthony didn’t call for balling the watermelon, we had this melon baller on hand and thought, ‘why not’. The peppery cress, sweet watermelon, and salty feta work in perfect harmony here. Make sure you mix the salad and dressing just before you serve or at the table, so the texture is crisp.
Serves 4, as a side
Ingredients
1 tbsp lemon juice3 tbsp olive oil
2 tsp Dijon mustard
75g feta, cubed
1 tsp chopped basil
Grind of black pepper
150g watermelon, cubed or balled
50g watercress
35g pomegranate arils
Method
- Whisk together the lemon juice, olive oil, and mustard. Add the feta and basil; let it marinate as you prepare the rest of the ingredients.
- Use a melon baller to make neat rounds of watermelon, or cut it into square-ish pieces with a knife, until the pieces weigh 150g total.
- Now assemble the salad. Place greens on a large platter or in a salad bowl, add the watermelon, feta with all its marinade, and pomegranate arils. Mix at the table and serve.
BK Tips
- The best part about making salads is how easy it is to add this and that, tasting until you find the perfect balance. So do take this recipe as more of a guideline
- Don’t have watercress? Any delicate salad green (frisée, oakleaf, lollo bionda, rocket, or mixed lettuce) could work here
