Everyone’s favorite summertime fruit gets a salty companion in this refreshing watermelon and feta salad from chef James Booth. He tops the salad with buttery crumbs, radish, mint, micro corn shoots and a drizzle of extra virgin olive oil, which makes it a sophisticated staple that can be enjoyed year round. Follow his lead and use two parts watermelon to one part feta when you make yours so that the briny cheese isn’t too overpowering.
- 1 cup panko bread crumbs (or chopped kettle corn)
- 1 tablespoon butter
- 1 teaspoon chopped parsley
- 1 cup watermelon
- 1/2 cup feta cheese
- 2 red radishes, sliced thin into discs
- 1 tablespoon chiffonade or thinly sliced mint
- Olive oil
- Micro corn shoots for garnish
- Toss the panko bread crumbs with melted butter and chopped parsley. Toast until golden brown on the stove top in a sauté pan. Or, chop up kettle corn instead.
- Peel and 1/2 inch dice the watermelon and then the feta cheese. Mix carefully to not to break it up more, and place in serving vessel.
- Sprinkle the panko crumbs (or the kettle corn), sliced radish and mint over the watermelon and feta mix.
- Drizzle with olive oil, and finish with the corn shoots.