Watermelon Salad
Arugula, Feta, Greek Yogurt, Shallots, Lemon, Champagne Vinegar, Coriander, Chives, and Olives
Chef Alex Jackson of Haymaker | Seattle
Adapted by StarChefs | July 2021
INGREDIENTS:
Yogurt Sauce:
2 large shallots
Kosher salt
1 teaspoon coarsely ground black pepper
4 ounces Champagne vinegar
8 ounces Greek yogurt
8 ounces good-quality medium-firm feta, crumbled
½ bunch mint, roughly chopped
Zest and juice of 1 lemon
Watermelon Salad:
24 ounces watermelon, medium-diced, seeds removed
2 bunches arugula
Olive oil
Kosher salt
Champagne vinegar
To Assemble and Serve:
6 ounces Castelvetrano olives, crushed
1 tablespoon coriander seeds, freshly ground
1 bunch chives, cut into small disks
Sea salt
METHOD:
For the Yogurt Sauce:
In a sturdy bowl, season shallots with salt and pepper. Cover with Champagne vinegar then let sit at least 30 minutes. Once shallots are fully marinated, add yogurt and mix well. Add feta, mint, and lemon juice and zest then stir to combine. Adjust seasoning as needed. The goal is to have a rich, creamy, punchy but balanced mixture.
For the Watermelon Salad:
In a large bowl, toss together watermelon and arugula. Add a glug of the olive oil, a pinch of salt, and a dash of Champagne vinegar. Toss to combine.
To Assemble and Serve:
To the center of a large serving plate, dollop a fair amount of Yogurt Sauce. Mound the Watermelon Salad directly above the Yogurt Sauce. Scatter olives around the plate then evenly sprinkle coriander and chives over the top. Finish with a sprinkle of sea salt.
