Watermelon, Blackberry and Feta Salad
This is a refreshing salad I made for a large lunch I was hosting last year. I used some cooked blackberries (as I had some left over from a dessert) in the dressing as well as the raw berries, which gives a good balance. You could of course make it with all raw berries and add a little sugar to taste depending on how sweet they are. Supermarket blackberries can be really sour and pretty flavourless.
Try picking some if you see any. Yes even in London! Creme de muir is completely optional, I’ve included it because it had been in those leftover cooked berries and tastes good.
…………….Blackberries, extra virgin olive oil, white balsamic or white wine vinegar, watermelon, feta and cos or romaine lettuce………….
Enough to serve 21 of us!!
4 punnets of fresh blackberries
50 g sugar
3 tablespoons crème de muir, (blackberry liquer) optional
125 ml extra virgin olive oil
2 tablespoons white balsamic vinegar
about 3 kg piece watermelon (provided by Amy!)
600 g feta
1 cos or Romaine lettuce
sugar, salt and freshly ground black pepper
Tip 2 punnets of the blackberries into a pan with the sugar. Cover and cook over a moderate heat, stirring occasionally for 2-3 minutes or until tender.
Tip the blackberry mixture into a strainer over a bowl then return the juice to the pan with the crème de muir, if using and simmer until reduced by half. Stir the thickened juices back into the blackberries and leave to cool.
Place one punnet of the blackberries in a large serving bowl and squash well with a fork. Add the cooked blackberries and whisk in the vinegar and olive oil to make a dressing. Season with salt, pepper, adding more vinegar if needed.
Cut the rind from the watermelon, cut the flesh into 4 cm pieces and place in the bowl. Crumble in the feta and add the remaining whole berries. Wash and dry the lettuce well and rip into large pieces over the salad in the bowl.
Season the salad and toss well to serve.