Farmer Chris's Brandywine Tomato and Arugula Salad with Melon and Feta Sauce
This mouthwatering recipe is from Ana Sortun, the award-winning chef of Oleana Restaurant in Cambridge. Crossword puzzle fans will immediately spot the connection between "Oleana" and "Ana," the former lovely word being her full Norwegian name. We pinch ourselves at the good luck of having Ana and Oleana in our neighborhood because she has brought creative, distinctive, and richly flavored recipes with a strong influence of Istanbul to her restaurant, some of them sprinkled throughout this book. The salty taste of feta is a perfect match for the tomatoes and watermelon, especially mixed with the herbs and olive oil. If you can't find brandywine tomatoes, substitute any other large tomato.
- 4 (1/4 inch thick) slices seedless watermelon
- 4 Brandywine tomatoes, sliced 1/4 inch thick
- 6 ounces feta cheese
- 5 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup hot water
- Sea salt and freshly ground black pepper
- 1 bunch arugula, trimmed, tough stems discarded
- 4 sprigs fresh oregano
- Using a round cookie cutter or the top of a glass, cut rounds from the watermelon slices. They should resemble the tomato slices but may be a little smaller. Lay out the melon and tomatoes on paper towels and season with salt.
- Combine the feta, olive oil, and hot water in a blender and puree until smooth. Season with salt and a little freshly ground pepper (it may not need much salt depending on the saltiness of the feta)
- On a large serving platter, arrange the tomatoes, melon rounds, and arugula overlapping slightly, and drizzle with the feta sauce. Roughly chop the oregano leaves and sprinkle over the top. Drizzle with a little more olive oil if desired, and serve.