If you project on take care any picnic or barbecues this year , it ’s important to have a great salad recipe in your back pouch . We do n’t necessarily mean the green , leafy kind . The only true requirements for a summertime salad are that it ’s easily transportable and best feed outdoors at room temperature . This watermelon feta salad from theInstitute of Culinary Educationdefinitely fits the bill .
Anyone can make this recipe at home with just five simple ingredients ( not including salt and capsicum pepper plant ) . And with no fancy equipment required beyond a big bowl , it ’s the gross dishful to make on red-hot summer days when you do n’t feel like turn on the oven or stave .
“ This is a crowdpleaser — a summertime favorite , ” ICE ’s lead recreational chef - instructor Roger Sitrin tells Mental Floss . “ You want to make certain you get a nice , fat , ripe watermelon for this one . ”
After thin the watermelon into chunks , toss them in a pipe bowl with Olea europaea vegetable oil , chopped mint , lime succus , and linden zest . Season the salad with Strategic Arms Limitation Talks and black pepper to taste . Once it ’s quick to serve , top the dressed yield with feta cube and extra wad for garnish .
If you plan on transporting the salad farther than your terrace , save the net stair for the last potential moment . “ The longer that feta sits in there , the more it set off to break aside in the potpourri , and you definitely require that definition between chunks of watermelon and chunks of feta , ” Sitrin says . To prepare the salad ahead of time for a picnic , simply keep the feta and mint separate in seal baggies before sprinkling them over the relaxation of the peach .
The cooking lessons teach at ICE go beyond simple fruit salad . With courses covering hospitality management and the culinary fine art , it ’s easy to find the right program to match your skill level . you may agree out their full curricula of classes base in Los Angeles and New Yorkhere .
Watermelon Feta Salad
Serves 4
1 medium seedless watermelon , rind transfer , cut into 1 - in objet d’art ( roughly 8 cups)Juice and tanginess of 1 lime3 tablespoons surplus - virgin olive oil¼ cup mint candy , chop , plus extra for garnishSalt and pepper , to taste1 cupful feta cheese , broken up into large ball
