Watermelon, orange & feta salad

Recipe
Written By Aditya Sairam

this is the most loved salad of all time by all ages. This recipe is perfect for winter brunches or summer bites.  Its refreshing and the tingling mouth feel will make your guests guessing and wanting for more. Those sweet, juicy watermelons that grace our summer days, cooling and refreshing, can do much more than simply satisfy a thirst.


This salad can be served as an entree or a side salad to compliment any main course. To pick the best watermelon, pick the one with firm, consistent stripe patterns. The outer part should be dark green with pale stripes. Choosing the right watermelon will depend on the level of ripeness and texture. Another tip will be to knock it gently and observe any hollow sound from inside. 

So, take a leap, embrace the refreshing delight of a watermelon salad, and share your journey with the world.

Ingredients

  • Watermelon - 500gm

  • Orange- 200gm

  • Beetroot- 150gm

  • Cucumber- 300gm

  • Blueberries - 1/2 punnet

  • Strawberries- 1/2 punnet

  • Lemon Juice- 250ml

  • Mint- 1 bunch

  • Feta- 150gm

  • Dijon Mustard- 1 tbsp

  • Extra virgin Olive oil- 500ml

  • Garlic mince- 5gm

  • Lemon zest - 5gm

  • Sugar - 10gm

  • Black salt- 15gm

  • Toasted walnuts- 50gms

  • Apricots (optional)- 50gm

  • Kiwi (optional)- 2no.

workflow-

Dietary Profile- Vegan, Vegetarian, Low- Calorie, Gluten free, Dairy free

method-

Stage- 1 making the dressing

  • Pick mint leaves, wash, pat dry and keep aside. Zest a whole lemon and squeeze the juice for dressing. 

  • Mix dijon mustard, lemon juice, garlic and sugar in a mixing bowl. Now slowly add extra virgin olive oil and emulsify well using a whisk. 

  • Keep whisking till the oil is emulsified. The dressing must be shiny and must coat the back of a spoon. 

  • Add black salt, chopped mint and lemon zest and check seasoning. Keep cool.

Stage- 2 mise en place

  • Cut the watermelon into quarters and slice it. Peel orange and make segments using a paring knife. 

Stage- 3 assembling the salad

  • Arrange a bed of watermelon slices in a slight angled formation. Place cucumber and beetroot cubes on top. 

  • Sprinkle the lemon mint vinaigrette and crumble feta evenly. 

  • Garnish with orange segments, berries, crushed walnuts and finely sliced mint leaves.

Aditya Sairam
Previous

Vegetable chow mein with poached egg and sesame seeds
Next

Spinach, mushroom & bacon frittata with truffle oil