CURDIS COOKS: Watermelon feta salad

July 14, 2016

Who doesn’t love watermelon in the summertime? It’s an essential at any and all gatherings, and anytime of the day. This week I’ve paired it with some of our Killa Feta to create this super easy, very refreshing salad. Serve it with prosciutto for a starter, or with seared tuna as a main. Enjoy!
 

Watermelon Feta Salad

2 pounds watermelon, 1⁄2 inch cubes
1 pound feta, 1⁄4 inch cubes
2 scallions, white and green parts sliced
1 small fennel bulb, thinly sliced and fronds trimmed 1⁄4 cup pistachios, chopped
16 basil leaves, rough chop
8 mint leaves, rough chop
1/8 cup fresh lime juice
2 teaspoons lime zest
1 tablespoon olive oil
1 tablespoon Cloister Ghost Pepper Honey
1⁄2 teaspoon salt

1.  In a large bowl, place watermelon, feta, scallions, fennel, fronds, pistachios, basil and mint.
2.  In a small bowl, combine lime juice, zest, olive oil, honey and salt to make a vinaigrette.
3.  Gently toss together all ingredients with vinaigrette.

Cook’s notes: This salad is best served shortly after being combined. To make ahead, prep all ingredients and make vinaigrette; toss together just before you are ready to serve. 

Serves 4 for a starter, 2 as a main