Chef Terry Moros joins Good Day to make a fresh watermelon and feta salad., as well as promote the upcoming Greek Food Festival of Dallas.
Looking for a refreshing summer or early fall treat? Karpouzaki is your answer. Also known as a watermelon-feta salad, this year’s 62nd Annual Greek Food Festival of Dallas is introducing a traditional Karpouzaki. Combined with a sweet balsamic glaze, feta sauce and sprinkle of mint, this dish is easy to make and is a guaranteed crowd pleaser, OPA!
6-8 slices of seedless watermelon
⅔ cup balsamic vinegar, Modena region or alike
2 cups crumbled feta cheese. Reserve ½ cup for feta sauce. Reserve ¼ cup for garnish
3 tablespoons brown sugar
¾ cup fresh mint, coarsely chopped. Reserve ¼ cup for garnish
3 tablespoons honey
½ cup sour cream
½ teaspoon Kosher salt (optional)
¼ cup milk, 2%
On a serving plate, arrange watermelon sliced in rows or all open face. Reserve 1 ¼ cups feta and ½ cup mint. Refrigerate until topping is ready.
Feta Sauce - Combine crumbled feta, sour cream, milk and pinch of Kosher salt. Blend until smooth and creamy using a blender/electric hand blender or food processor. Add milk to modify consistency. Place in a squirt top condiment bottle to garnish.
Balsamic Glaze - Combine balsamic vinegar, honey and brown sugar in a saucepan on medium heat. Once the mixture begins to bubble reduce the heat to medium-low, and allow to simmer until reduced by half, about 10 minutes. Remove from heat to cool, then place in squirt top condiment bottle to garnish.
Arrange watermelon slices on salad plate. Drizzle several rows of feta sauce, followed by rows of balsamic glaze in different directions. Garnish with feta crumbles, chopped mint, Kosher salt (optional) and serve.