Char’s Summertime Salad
Looking for a showstopping salad for your next backyard or cottage BBQ? This sald will not disappoint! Filled with a ton of summertime flavours, colours, textures and good for you ingredients, there is no doubt that you will be making this salad on repeat all season long. The key to really tie everything together is our Crosby Fancy Molasses for the garnish. It adds just the right amount of flavour to the dish. This recipe comes from our friend, Charmaine Broughton. Check out her cookbook here: https://charmainebroughton.ca/
PrintWatermelon, Peach & Radicchio Salad with Whipped Feta & Roasted Chickpeas
Looking for a showstopping salad for your next backyard or cottage BBQ? This sald will not disappoint! Filled with a ton of summertime flavours, colours, textures and good for you ingredients, there is no doubt that you will be making this salad on repeat all season long. The key to really tie everything together is our Crosby Fancy Molasses for the garnish. It adds just the right amount of flavour to the dish.
Ingredients
For the Whipped Feta
- ¾ cup (175 mL) crumbled feta cheese (about 100 g)
- ½ cup (125 mL) plain Greek style yogurt (or sour cream)
- ½ cup (125 mL) chopped fresh parsley
- ¼ cup (60 mL) chopped green onion
- 1 clove garlic, minced
- 1 tbsp (15 mL) olive oil
For the Salad
- 4 cups (1 L) cubed watermelon (ideally seedless watermelon (cut in approx 1.5-inch chunks))
- 4 cups (1 L) lightly packed baby arugula leaves
- 1 small head of radicchio, core removed and very thinly sliced
- 2 ripe peaches, pitted and cut in wedges (nectarines can be used as well)
For the Dressing
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) cider vinegar
- 1 clove garlic, minced
- ½ tsp (2 mL) fresh cracked pepper
For the Garnish
- 2 tbsp (30 mL) Crosby’s Fancy Molasses
- ½ cup (125 mL) roughly chopped fresh mint
- 1 cup (250 mL) Char’s Sweet & Spicy Roasted Chickpeas
Instructions
To make the Whipped Feta
1. Place all ingredients in the bowl of a food processor fitted with a metal blade. Pulse until smooth, scraping down sides of bowl when needed.
2. Cover and refrigerate until ready to serve (up to 2 days). Stir well before serving.
3. Yields about 1 cup (250 mL
To Assemble
Place all salad ingredients in a large mixing bowl.
2. Whisk together dressing ingredients. Gently toss dressing with salad.
3. Spread about half of the whipped feta mixture on a large serving platter.
4. Place salad on top of feta. Dollop remaining feta mixture evenly on top of salad. Drizzle molasses over salad and sprinkle evenly with mint and roasted chickpeas (if using).
5. Serve immediately. Makes about 8 cups (2 L).
Notes
~ Use cubed cantaloupe instead of watermelon.
~ For additional texture and plant protein, sprinkle prepared salad with a handful of shelled sunflower seeds.
