Watermelon Olive Feta Remix (Printable Page)
# What You Need:
→ Watermelon & Garnishes
01 -
600 g seedless watermelon, cut into 2 cm cubes
02 -
60 g kalamata olives, pitted and halved
03 -
30 g microgreens (e.g., arugula, basil, or cress)
04 -
Zest of 1 lime
→ Feta Mousse
05 -
120 g feta cheese, crumbled
06 -
60 g Greek yogurt (full-fat)
07 -
30 ml heavy cream
08 -
1 tsp lemon juice
09 -
Freshly ground black pepper, to taste
→ Hibiscus Vinaigrette
10 -
1 tbsp dried hibiscus flowers (or 1 hibiscus tea bag)
11 -
60 ml boiling water
12 -
30 ml extra-virgin olive oil
13 -
1 tbsp white balsamic vinegar
14 -
1 tsp honey
15 -
Pinch of sea salt
# How to Make It:
01 -
Place watermelon cubes in a vacuum bag and seal using a chamber vacuum sealer to intensify flavor and color. Refrigerate for 30 minutes. If you don’t have a vacuum sealer, skip this step and use fresh cubes.
02 -
Steep dried hibiscus flowers or tea bag in boiling water for 10 minutes. Strain and let cool. Whisk together hibiscus tea (2 tbsp), olive oil, white balsamic vinegar, honey, and salt until emulsified.
03 -
In a food processor, blend feta, Greek yogurt, heavy cream, lemon juice, and black pepper until smooth and airy. Transfer to a piping bag for elegant plating, or spoon onto plates.
04 -
Arrange watermelon cubes on serving plates. Add kalamata olive halves and dollops or swirls of feta mousse. Drizzle with hibiscus vinaigrette. Sprinkle with lime zest and top with microgreens.
05 -
Serve immediately for the freshest texture and flavor.
# Helpful Tips:
01 -
For a vegan version, use plant-based feta and yogurt.
02 -
Substitute microgreens with baby herbs or edible flowers for added color.
03 -
Pair with chilled rosé or a crisp white wine.
04 -
Compressed watermelon enhances texture but is optional.