New culinary neighbors share a cooling summer salad
By Sarah Forman and Nathan Lyon
LOCAL RESIDENTS Sarah Forman and Nathan Lyon in action.
Refreshing, seasonal, and approachable, this watermelon and feta salad will not only quench your thirst on a hot summer day but also wow your palate with its vibrant flavors and variety of textures. When picking out the perfect watermelon, look for one that is beginning to lose its shine and has a yellow ground spot (the part of the melon that was in contact with the ground). When you tap the watermelon, listen for a hollow, resonant sound, rather than a dull thump. When in doubt, you can always ask the farmers market vendor to choose one for you!
Watermelon and feta salad with fresh mint
Yields 4 to 6 servings
6 cups seedless watermelon (approximately a 3-pound watermelon) diced in 1-inch cubes
3 small Persian cucumbers, quartered lengthwise and cubed (1¾ cups)
2 tsp. lemon zest
1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)
COOLING SUMMER SALAD of watermelon, feta, and fresh mint.
2 tbsp. freshly squeezed lemon juice
¼ cup packed fresh basil leaves, roughly chopped
¼ cup packed fresh mint leaves, roughly chopped
¾ cups crumbled sheep’s milk feta cheese
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil, and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.
Arrange on plates. Sprinkle with feta, flaky sea salt, and freshly ground black pepper to taste. Finish with a drizzle of extra virgin olive oil.
Sarah Forman and Nathan Lyon have been working closely with and for California farmers for over two decades and have both spent many years working in the restaurant industry. For the past 15 years, they have worked together developing recipes, teaching others how to cook, and working on food television programming. They are both Sustainable Seafood Ambassadors with the Monterey Bay Aquarium and self-published the acclaimed seasonal cookbook “Great Food Starts Fresh.” Nathan earned an Emmy nomination in 2013 for “Outstanding Culinary Host.” For more information, visit chefnathanlyon.com.
Category: People
