Ganga on Nostr: Watermelon with Feta (or Haloumi) Salad This is a great salad for the beach or eating ...
Watermelon with Feta (or Haloumi) Salad
This is a great salad for the beach or eating under the verandah or the grapevine arbour on a hot day. It’s a salad to go with lots of conversation, a glass of beer and jugs of home made lemonade.
It is the saltiness of the feta and the sweet juiciness of the watermelon that makes this salad remarkable. It is best served really chilled. Use the Greek style feta for salty and bitey; the Danish style will do for creamy goodness but the bite of the Greek style is glorious against the watermelon.
The feta can be replaced by other salty cheeses – try halloumi, or cheeses from Turkish, Afghani, Greek or Middle Eastern shops. Try young white cheeses in brine, salty ricotta and ewe’s milk cheeses. Experiment and try different ones until you find the ones that you most enjoy.
"The success or failure of all recipes depends on good ingredients, but perhaps this one more than most. The watermelon needs to be sweet and juicy, the feta salty and crumbly, the extra virgin olive oil velvety in texture. Get those right, and it’s sunshine on a plate."
This recipe, as simple as it is, is from #Ottolenghi’s book #Plenty. The recipe is fairly traditional, though, and can be found online in many locations. We’ve been making our Watermelon and Halloumi Salad, a slight variation, since the 1990’s.
Ottolenghi has another recipe for Watermelon and Feta salad in #Nopi. It adds marinated olives (make your own or purchase ones marinated in herbs, chilli and lemon) and pickled watermelon rind. You can add these to this salad if you wish.
#Food #FromTheArchives #FromTheKitchen #Vegetarian
This is a great salad for the beach or eating under the verandah or the grapevine arbour on a hot day. It’s a salad to go with lots of conversation, a glass of beer and jugs of home made lemonade.
It is the saltiness of the feta and the sweet juiciness of the watermelon that makes this salad remarkable. It is best served really chilled. Use the Greek style feta for salty and bitey; the Danish style will do for creamy goodness but the bite of the Greek style is glorious against the watermelon.
The feta can be replaced by other salty cheeses – try halloumi, or cheeses from Turkish, Afghani, Greek or Middle Eastern shops. Try young white cheeses in brine, salty ricotta and ewe’s milk cheeses. Experiment and try different ones until you find the ones that you most enjoy.
"The success or failure of all recipes depends on good ingredients, but perhaps this one more than most. The watermelon needs to be sweet and juicy, the feta salty and crumbly, the extra virgin olive oil velvety in texture. Get those right, and it’s sunshine on a plate."
This recipe, as simple as it is, is from #Ottolenghi’s book #Plenty. The recipe is fairly traditional, though, and can be found online in many locations. We’ve been making our Watermelon and Halloumi Salad, a slight variation, since the 1990’s.
Ottolenghi has another recipe for Watermelon and Feta salad in #Nopi. It adds marinated olives (make your own or purchase ones marinated in herbs, chilli and lemon) and pickled watermelon rind. You can add these to this salad if you wish.
#Food #FromTheArchives #FromTheKitchen #Vegetarian