June 30, 2016 Leo Coulourides

Watermelon Carpaccio & Feta Salad

Get into the patriotic spirit with this red and white striped salad! Watermelon, feta and balsamic glaze may seem like an unlikely combination, but it is surprisingly amazing. The sweetness of the melon with the freshness of the herbs and saltiness of the cheese makes for a delightful combination of flavors. This salad is easy to make and brings a little bit of the Mediterranean to your Independence Day celebration. Try this salad with a crisp Pinot Gris from Adelsheim Williamette Valley or Smith-Madrone Riesling. The fruity bouquets of these wines mixes well with the flavor of the fresh watermelon. The feta of the salad also pairs excellently with these wines giving the palette some balance with it's savoriness.Salad Ingredients:

1 small Seedless Watermelon
1 block of Feta Cheese
¼ cup of Kalamata Olives, pitted and halved
1 small Red Onion
Fresh Basil
Fresh Mint
Balsamic Glaze, to taste

Cooking Instructions:

Quarter the melon, remove the rind and slice into triangles ¼ thick.
Slice the kalamata olives in halves and thinly slice the onion.
Next, slice the feta block in ¼ thick square slices, then cut into triangles.
Assemble the salad by alternating the watermelon and feta on a flat dish for the stripe effect.
Top the salad with the onion slices and olives.
Tear the mint leaves and slice the basil then top the salad.
Drizzle the desired amount of balsamic glaze over the entire presentation. A little can go a long way.

Other Options for Serving: This salad can also be made family style by dicing the watermelon into large chunks and tossed with crumbled feta. It is recommended that you do not make this salad well in advance of your event.

This post has been contributed by Leo Coulourides, our Culinary Specialist.