Four Seasons Santa Fe – Watermelon and Baked Feta Salad
By Deliciously Organic
Yield 4 servings
Ingredients:
For the cheese:
- 1 cup crumbled feta (I prefer a raw feta cheese )
- Zest of 1 orange
- Zest of 1 lemon
- Zest of 1 lime
- 1/8 teaspoon red chili flakes
- Juice of 1/2 orange
- 2 teaspoons extra-virgin olive oil
For the salad:
- 1 1/4 cups sprouts, mixed baby greens, or celery leaves (any mixture will do)
- 1/4 cup mint leaves
- Juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 4 thick slices watermelon (about 1/2-inch thick)
- Balsamic vinegar (or reduced balsamic)
Method:
- Preheat oven to 350ºF and adjust rack to middle position. Place feta, zests, chili flakes and orange juice in a bowl. Gently combine. Pour into an oven-proof bowl and drizzle with olive oil. Bake for 20 minutes until just golden brown on the tops.
- Meanwhile, place the sprouts (or mixed greens), mint, lemon juice and olive oil in a medium bowl. Toss to combine.
- To serve: Place watermelon slices on four salad plates. Divide warm feta on top of each piece of watermelon. Evenly divide the salad and place a portion on top of the feta. Drizzle with balsamic. Serve.
