Here is a perfect salad you can put together for your weekend barbecue. The dressing and marinating can be done the night before. It is refreshing and satisfying, as well as a good way to take care of a huge watermelon you have sitting on your counter.
This salad is served at Charcut Roast House in Calgary. The recipe was created by Chefs Connie DeSousa and John Jackson. Here is how you can make it at home!
The feta is marinated in a bath of citrus, herbs and olive oil. Another trick they give is to infuse the dressing with lemon and bay leaf for an extra hit of flavour. This salad went really well with a simple barbecued steak. I hope you all enjoy it!
Watermelon, Tomato & Marinated Feta Salad
1 lb feta
3 sprigs thyme
3 sprigs oregano
2 cups extra-virgin olive oil
1 bay leaf
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
salt and pepper to taste
1 mini seedless watermelon (3lb)
2 lb heirloom tomatoes
torn basil and mint leaves, for garnish
1. To marinate feta, break cheese into 1/2″ to 1″ chunks. Remove zest from lemon and orange with peeler. In an airtight container, layer feta, zests and herbs. Pour in enough olive oil to cover. Cover and refrigerate at least 1 day and up to 1 week.
2. To make dressing, remove zest from lemon with peeler. Place in a small saucepan with bay leaf and vinegar. Bring to a simmer over medium heat. Remove from heat. strain into bowl, discarding solids. Cool. Whisk oil into infused vinegar. Season with salt and pepper.
3. To assemble salad, remove watermelon from rind. Cut flesh into large cubes or rustic wedges. Place in large mixing bowl. Cut small tomatoes in half and larger tomatoes into wedges. Add to bowl. Add some dressing. Gently mix. Arrange on a platter. Drain some feta. Sprinkle over salad. Top with basil and mint.
Jules for Daily Tiramisu