Four Seasons Santa Fe – Watermelon and Baked Feta Salad

By Deliciously Organic
Yield 4 servings

Ingredients:

• 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

• 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:

1. 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.
2. Meanwhile, place the sprouts (or mixed greens), mint, lemon juice and olive oil in a medium bowl. Toss to combine.
3. 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.