This looks almost too good to eat, but I promise you it’s even better once you take a bite. I love a blend of fruit and vegetables in my summer salads, and this one from Flinders Lane in the East Village is the winner in my books. The fresh watermelon and that feta…
It’s really easy and quick to put together (the whole dish takes about ten minutes to chop and mix), but it still looks and tastes incredible! The perfect dish to take along to a summer BBQ or to throw together if you feel like something light and delicious. I had to share!
Watermelon & Feta Salad, Cherry Tomatoes, Basil Seeds
Chris Rendell, Executive Chef and partner of Flinders Lane NYC
¼ seedless watermelon, finely sliced
2 tablespoon Lemon marinated feta
1 teaspoon bloomed basil seeds
4 Cherry tomatoes cut in half
Picked salad greens
2 tablespoon drained feta cheese
1 lemon –zest and juice
1 teaspoon finely chopped chives
1 teaspoon finely chopped parley
Salt and pepper
Place 1 tablespoon of basil seeds in a mixing bowl and cover with 3 tablespoons of water. After 5-10 minutes they should begin to bloom, transforming from dry small seeds to swollen seeds with a pearl like look and texture. If they still look dry, don’t be afraid to add a few more teaspoons of water.
Basil seeds can be found at health food shops or Asian grocery stores.
In a large mixing bowl, use your hands to crumble the feta. Add lemon zest, lemon juice, chopped chives, chopped parsley, salt and pepper to taste and combine well.
Lay sliced watermelon on a large plate. Sprinkle the watermelon with the marinated feta. Place cherry tomatoes over the feta. Dress with the basil seeds, drizzle with olive oil and finish with fresh baby greens.
(Bonus: If you want you can save the watermelon rind to pickle. It’s a great addition to this salad or just great to snack on!)