Ingredients
For the Salad
1 medium English cucumber
3 cups seedless watermelon, cubed
1 cup feta cheese, cubed
2 T fresh mint leaves
For the Dressing
3 T fresh orange juice
2 T fresh lime juice
1 t honey or agave
¼ c extra virgin olive oil
2 T fresh mint, chopped
Salt and pepper to taste
Method
To make the mint-citrus vinaigrette, combine the orange juice, lime juice, honey, salt and pepper in a small bowl and whisk until smooth. Slowly drizzle in olive oil, whisking constantly until the dressing emulsifies. Stir in mint and season to taste.
For the salad base, use a mandoline to shave the cucumber lengthwise into ribbons. Wrap in paper towels to absorb excess moisture and set aside. Build your salad by placing a layer of alternating cubes of watermelon and feta on a plate, arranging them in a checkerboard pattern. When dicing, aim for perfect cubes to allow for easy stacking. Once your first layer is complete, create a second layer, inverting the pattern—wherever you placed watermelon on the first layer, place feta on the second, and the reverse respectively. Wrap the edges of your stacked layers in your cucumber ribbons, drizzle with dressing and garnish with fresh mint.
Find more recipes like this in A Chef’s Compass, by Chef Marco Silva. achefscompass.com
