Close your eyes and go to Greece! Here’s a lovely summer salad recipe that’s simple to make, and so pretty on the plate. At Hipcooks, we’re sweet/salty people — this Watermelon, Olive and Feta Salad has us covered.
An entire slice of watermelon makes the “base” of this salad. It makes the eating fun: you have to cut the watermelon with your knife and fork, thus giving you the opportunity to load up every bite with a bit of all the flavors:
Sweet: That’s the watermelon, of course.
Salty: Feta. . and olives. Look for a premium quality feta cheese: it will taste creamy and not too salty; richer and not too crumbly. We love Pastures of Eden at Trader Joe’s.
Bitter:Any sort of salad green will do, but we love spinach leaves with lots of fresh, whole mint leaves. The balance is so fresh and tasty!
Rich: Olive oil, of course, and the olives themselves round out the flavors in your mouth.
Sour: Dress the salad leaves in the smallest bit of lemon and olive oil, just to give them the sheen. Complement the salad with balsamic glaze on the side of the plate in beautiful droplets: a little sweet/sour to look pretty and taste great.
Are you lovin’ our Summer Salad posts? Check our salads galore and learn amazing knife skills in our Endless Salads class at Hipcooks. It’s offered only the summer, so get it while it’s hot!
1 small watermelon
1 jar pitted kalamata olives
1 package good quality feta (Trader Joe's "Pastures of Eden" is a nice choice)
1 bunch mint
1 pack baby spinach
balsamic glaze, for garnish
Cut the watermelon into 6 slices. Remove the rind from each slice by cutting a concentric circle around each slice. Place each pretty watermelon circle on individual plates.
Scatter each salad with a sprinkle of olives, some crumbles of feta, and a few mint and spinach leaves. Drizzle each plate with olive oil, add fresh pepper and Maldon salt. To finish, add the balsamic reduction.