It’s Monday! We’re Meatless! Last week, we posted a Meatless Monday recipe for Edamame Beans with Olive Oil, and this week we’re borrowing a recipe from our friend Ana Sortun, the award-winning chef of Oleana Restaurant in Cambridge. It’s great to have someone like Ana in our neck of the woods because she brings creative, richly flavored recipes with a strong influence of Istanbul to her restaurant and now to all of you. Also a big THANK YOU needs to be said to Farmer Chris as well! :) — Alison

If you can’t find brandywine tomatoes, substitute any other large tomato. Farmer Chris’s Brandywine Tomato and Arugula Salad with Melon and Feta Sauce Ingredients *serves 4*

  • 4 (¼ inch thick) slices seedless watermelon
  • 4 brandywine tomatoes, sliced ¼ inch thick
  • 6 ounces feta cheese
  • 5 tablespoons extra virgin olive oil, plus more for drizzling
  • ¼ cup hot water
  • sea salt and freshly ground black pepper
  • 1 bunch arugula, trimmed, tough stems discarded
  • 4 sprigs oregano
  1. 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.
  2. 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).
  3. 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 served.
Want to see the original recipe? Check out The Oldways Table: Essays and Recipes from the Culinary Think Tank! Text © 2007 K. Dun Gifford and Sara Baer-Sinnott. All rights reserved. Visit Oldways at

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