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Watermelon, Cucumber and Feta Salad

Watermelon, Cucumber and Feta Salad
YIELDS
4 - 5 servings

Recipe by Dan Clapson using a mystery ingredient – watermelon – from a Chopped Canada challenge. See the full post here.

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Ingredients

Fried Chorizo

3
Tbsp canola oil
6
slices chorizo, quartered

Pickled Watermelon Rind

cup white vinegar
cup water
2
tsp salt
1
tsp sugar
½
tsp pickling spice
2
cloves garlic
cup watermelon rinds, diced

Watermelon Vinaigrette

1
cup watermelon flesh, 1-inch cubed
2
Tbsp white wine vinegar
1
Tbsp fresh basil, roughly chopped
2
tsp liquid honey
2
tsp lemon juice
1
tsp lemon zest
½
tsp salt
½
tsp ground black pepper
reserved oil from Fried Chorizo

Salad

4
cups watermelon flesh, 1-inch cubed
1
long English cucumber, ½-inch cubed
½
cup feta cheese, ½-inch cubed
¼
cup fresh basil, torn
1
tsp ground black pepper
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Directions

Step 1

Heat oil in a large pan on medium-high heat until very hot.

Step 2

Add chorizo to the pan and let fry until crispy, approximately 1 minute.

Step 3

Transfer to paper towel to absorb any excess grease and to let cool.

Step 4

Reserve remaining oil from pan.

Step 5

Place all ingredients except rind in a small pot and bring to a simmer on high heat.

Step 6

In a heat safe bowl, pour hot liquid over chopped rind and let sit for 15 minutes.

Step 7

Discard ¾ of liquid, transfer to a container and let chill in the refrigerator until you’re ready to assemble the salad.

Step 8

Place all ingredients except oil in a blender and purée on high until very smooth.

Step 9

Continue to blend while slowly pouring in reserved oil from frying chorizo.

Step 10

Transfer to a bowl and set aside for now.

Step 11

Place all salad ingredients in a large mixing bowl along with the pickled watermelon rinds.

Step 12

Add desired amount of watermelon vinaigrette (approximately ½ to ⅔ cup) and toss gently until well-coated.

Step 13

Top with fried chorizo and serve immediately.

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