Tag Archives: souvlaki salad with watermelon

Mind Your Line

30 Jun

Summer salads ahoy. Here are our two favourite salads ever.

Greek Souvlaki and Watermelon Salad
Pork or chicken skewers, marinated with lemon, oregano, salt/pepper, olive oil, garlic
1/2 small watermelon or 5 cups worth
mixed greens with spinach
3/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
citrus honey poppyseed vinegrette
Barbecue marinated skewers, brush on vinegrette at the end to carmelize.
Spread greens on a platter. Top with watermelon, vegetables, cheese and pinenuts. drizzle with dressing.
Top with souvlaki. Serve with tzatziki for dipping.

Watermelon with Feta and Mint Leaves
Chef: Giannis Hatziandreou of Archipelagos Hotel in Mykonos, Greece
Serves: 2

½ watermelon
6 slices prosciutto
6 pieces of feta cheese
Rocket leaves
Onion sprouts
50 g roasted pistachios, chopped
150 ml balsamic vinegar
2 tablespoons chopped fresh mint
Drizzle of olive oil

Spread the prosciutto slices between sheets of baking paper, laying them flat, and place a pan or other flat object on top to weigh down the upper sheet. Bake for 20 minutes at 160°C, then remove from the oven and leave to cool for five

Cut the watermelon flesh into cubes, roughly five by four by four centimetres. Slice the feta to fit on top of the fruit. Reduce the balsamic vinegar to a thick syrup. Spread the syrup along the length of the plate and arrange three nests of rocket leaves. Place the watermelon pieces on the rocket, topped with slices of feta. Place crispy prosciutto slices on top of the cheese, and carefully decorate with onion sprouts. Drizzle olive oil and balsamic vinegar over the melon and plate and garnish with pistachio and mint leaves.

Off the menu: Notable’s Rotisserie Chicken Greek Salad

PrintOff the menu: Notable’s Rotisserie Chicken Greek Salad

Yield: Serves 4-6

Some restaurant dishes are absolute classics, like the rotisserie chicken at Notable, so we were thrilled to hear from a reader asking for the Greek salad recipe where it’s the star. Many thanks to chef Michael Noble for sharing his secrets with Culinaire!

photography by Ingrid Kuenzel.


2 large chicken breasts

1 bell pepper, deseeded and cut into large dice

1 large English cucumber, cut into large dice

8 cocktail tomatoes (golf ball size)

1/2 red onion, sliced into slivers

450 g mixed greens

200 g feta cheeseProvencal Dressing

100 g shallot, minced

25 g garlic, minced

20 g parley leaves

160 g Kalamata olives

150 g grainy mustard

1 lemon, zested and juiced

¾ cup (180 mL) red wine vinegar

¾ cup (180 mL) tomato juice

1¼ cups (300 mL) vegetable oil

2 cups (500 mL) olive oil

  1. Grill chicken breast to 165º F, and once cooked allow to cool to room temperature. Pull the meat to bite size pieces.
  2. In a large bowl, add all the rest of your ingredients except the feta cheese.
  3. Mix with enough of the dressing (instructions below) to coat the salad.
  4. Place in to a serving platter or into individual bowls and garnish with crumbled feta.
  5. Mix all the ingredients apart from the two oils in a food processer until smooth.
  6. Slowly incorporate oils into puree until combined.
  7. Let food processer run for 5 minutes to completely emulsify the dressing.

Vietnamese Chicken and Mint Salad

Recipe from Nigella Lawson 2007
1 Thai chile, seeded and minced
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips
• 1 bunch mint, plus extra for garnish, leaves roughly chopped
• Salt
In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish