Watermelon Feta Salad
Atlas Chef Eli Jackson give us a new reason to love summer with this dish from the menu at Striper Bites in Rehoboth Beach.
Ingredients
- 2 Watermelon slices, 1-inch thick
- Basil oil
- Whipped feta
- Picked red onions
- Sliced kalamata olives and arugula to garnish
Basil Oil
- 6 ounces basil leaves
- 1 to 1-1/2 cups vegetable oil
Whipped Feta
- 2 cups heavy cream
- 5 ounces crumbled feta cheese
Pickled Red Onions
- 1 red onion julienned
- 1 cup red wine vinegar
- 1 cup water
- 1 tablespoon sugar
Instructions
Basil Oil
- Place leaves into a metal bowl. In a small pot, heat oil to 145°F. Once oil has reached this temperature, carefully pour over basil, which will fry the leaves. Allow liquid to cool. Once cooled, place all basil and oil into a blender and blend on high to puree, then strain and set aside. This oil is great for salads and finishing (not cooking) any dish.
Whipped Feta
- Combine ingredients in a mixer until whipped cream consistency.
Pickled Red Onions
- Bring vinegar, water, and sugar to a boil. Pour over cut onions and let cool.
Assemble the dish
- Spread 2-3 tablespoons basil oil on plate. Cut watermelon slices in quarters or to preferred size, and place on plate with basil oil. Top with whipped feta, pickled red onions, sliced kalamata olives, and arugula.
