Watermelon Olive Feta Remix

Watermelon Olive and Feta Remix is one of those bright summer plates that somehow feels playful and refined at the same time. Juicy cubes of watermelon stand tall with savory feta mousse, plump kalamata olives, and microgreens, all tied together with a tangy hibiscus vinaigrette. This salad is my go-to for impressing guests on a hot afternoon but every bite is just as good on a quiet night at home.

I first threw this together for a rooftop get-together and everyone asked for the recipe. Even folks who do not usually like fruit in savory dishes went back for seconds.

Ingredients

• Seedless watermelon: Cut into cubes, the base for sweetness and juiciness. Choose a dense watermelon with a deep red flesh for best results.
• Kalamata olives: Pitted and halved, the salty punch. Pick olives that look plump and glossy.
• Microgreens: Tender arugula, basil, or cress give a peppery and fresh accent. Go for crisp, perky leaves without any wilting.
• Lime zest: Adds zing and aroma. Always zest the lime right before serving for the most flavor.
• Feta cheese: Crumbled, delivers the classic tang. Pick blocks of feta stored in brine for the creamiest results.
• Greek yogurt: Full fat makes the mousse extra smooth. Avoid nonfat for richer texture.
• Heavy cream: Adds lusciousness. Fresh cream will whip up nice and soft.
• Lemon juice: Brightens everything. Select lemons with glossy skin for extra juice.
• Freshly ground black pepper: A subtle bit of heat gives depth.
• Dried hibiscus flowers: Or a hibiscus tea bag for that floral tartness. Use deep purple red petals with no additives.
• Boiling water: Extracts the hibiscus flavor.
• Extra virgin olive oil: Brings richness and silkiness. Pick a grassy green oil for more aroma.
• White balsamic vinegar: The subtle acidity keeps colors vibrant. Make sure it is clear and not syrupy.
• Honey: A floral sweetness that softens the zing. Use mild local honey for best results.
• Sea salt: Brings all the flavors together. Use flaky salt for a finishing touch.

Step-by-Step Instructions

Compress the Watermelon:

Place watermelon cubes into a vacuum bag and seal using a chamber vacuum sealer. This deepens the flavor and boosts the color. Chill in the refrigerator for thirty minutes. If you are not using a vacuum sealer, just use fresh cubes and proceed.

Steep and Mix Hibiscus Vinaigrette:

Pour boiling water over dried hibiscus or tea bag. Let steep for ten minutes until the liquid is a bright ruby color. Strain and let cool. Measure out two tablespoons of the tea. In a small bowl, whisk the hibiscus tea, olive oil, white balsamic, honey, and sea salt vigorously until blended and emulsified.

Blend the Feta Mousse:

Combine feta cheese, Greek yogurt, heavy cream, lemon juice, and black pepper in a food processor. Blend until creamy and fluffy. If you want a silky finish, scrape down the sides a few times when blending. Spoon the mousse into a piping bag for stylish plating or set aside to use with a regular spoon.

Assemble the Salad:

Lay out the watermelon cubes on each serving plate. Nestle in kalamata olives. Pipe or spoon generous dollops of the feta mousse over and around the melon. Drizzle the salad with hibiscus vinaigrette. Add lime zest over the top and finish with a tangle of microgreens.

Serve Immediately:

The salad is best right after assembling when all the chilling and crispness is at its peak.

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Every year my family requests this when watermelon season hits peak. On a sunny afternoon I love to pile the mousse extra high and share it outside. Our favorite ingredient has got to be the hibiscus. It colors the vinaigrette a beautiful pink and its bright tartness pulls all the flavors together.

Storage Tips

To prepare ahead compress and chill the watermelon cubes and make the hibiscus vinaigrette up to a day before. Keep the feta mousse tightly covered in the fridge up to twenty four hours. Assemble just before serving for the best texture. If the salad sits too long the vinaigrette will break down the melon so always dress fresh.

Ingredient Substitutions

For a vegan version swap in plant based feta and nondairy yogurt or cream. Edible flowers or baby spinach can replace microgreens. If you cannot find hibiscus a splash of pomegranate juice can mimic the zing and color. Try different olives such as Castelvetrano for a milder taste.

Serving Suggestions

Serve as an appetizer on small plates for a dinner party or spoon it into small jars for a picnic. It pairs beautifully with chilled rosé or a sparkling lemonade. For brunch I sometimes add toasted pistachios for crunch.

Cultural Inspiration

This salad is a creative riff on Greek watermelon feta salads with contemporary techniques like watermelon compression and feta mousse. The floral hibiscus vinaigrette adds a nod to North African and Middle Eastern flavors, making it modern yet rooted in tradition.

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Common Questions

→ How do I compress watermelon if I don't have a vacuum sealer?

If you don’t have a vacuum sealer, you can simply use freshly cut watermelon cubes. Compression is optional and used mainly for intensified flavor and firmer texture.

→ Can I make the feta mousse ahead of time?

Yes, feta mousse can be prepared in advance and kept chilled until ready to serve. Whip again briefly if needed before piping or spooning.

→ What is a good substitute for microgreens?

Baby herbs such as basil, arugula, or edible flowers can be used instead of microgreens for both color and flavor.

→ Is there a vegan option available?

Use plant-based feta and yogurt for a dairy-free version, ensuring all substitutions align with dietary preferences.

→ How should leftovers be stored?

Store each element—watermelon, feta mousse, olives, and vinaigrette—separately in airtight containers in the refrigerator for up to one day. Assemble just before serving.