Whipped Feta with Watermelon Salad
This Whipped Feta with Watermelon Salad delivers exactly what it promises. A creamy bed of whipped feta cheese top with a sweet and briny watermelon salad accented with olives, cucumber, and red onion.
Equipment
- Food Processor
Ingredients
Whipped Feta
- 400g (14oz) feta cheese crumbled
- ⅓ cup full-fat yogurt
- ⅓ cup olive oil
- 1 lemon juiced
Watermelon Salad
- ½ mini watermelon cut into cubes
- ⅓ English cucumber quartered and chopped
- ¼ large red onion sliced thin
- ⅓ cup mixed pitted olives
- 3 serrano chili peppers** sliced thin
- ¼ cup olive oil
- 2 tbsp fresh mint finely chopped
- 1 tbsp honey
- 1 lemon juiced
- 1 clove garlic minced
- ½ tsp kosher salt
To Serve
- daikon microgreens***
- fresh basil leaves
- mint blossoms optional
Instructions
For the Feta
- Place the feta and yogurt in a large food processor. Blitz until a thick paste forms.
- With the food processor running, stream in the olive oil followed by the lemon juice. Continue to blitz until smooth and silky. Cover and set aside.****
For the Watermelon Salad
- Place the watermelon, cucumber, red onion, olives, and chili peppers in a large bowl and set it aside.
- In a medium-sized bowl, whisk to combine the olive oil, mint, honey, lemon juice, garlic, and salt. Pour the mixture over the watermelon mixture and toss to coat. Cover and refrigerate until ready to serve.
To Assemble
- Spoon the whipped feta onto a large plate. With the back of a spoon, create a bowl-like indent in the center of the feta. Spoon the watermelon salad into the center, using a slotted spoon.
- Decorate the dish with microgreens, mint blossoms, and basil leaves. Serve immediately with crudites and pita bread.
Notes
** If you aren't a fan of heat, scale the number of serrano peppers back to one or two.
*** If you can't find daikon microgreens, pea shoots will work as well.
**** If you are making the whipped feta in advance, cover and refrigerate the feta. Remove from the fridge 30 minute prior to plating and serving.