PHOTO/ Paris Tavitian
Watermelon and feta cheese is, without a doubt, the unofficial flavor combination of the Greek summer. It is a taste deeply rooted in tradition, evoking memories of warm afternoons on sun-drenched terraces. However, when this classic pairing enters the kitchen of a contemporary restaurant, it transforms into a highly sophisticated, gourmet experience.
By:Nikis Mitarea for the resturant Balcony
This refined recipe, originally created at the Balcony restaurant in Koukaki and curated by Niki Mitarea, elevates these humble, traditional ingredients into a modern culinary masterpiece.
By marinating the watermelon slices in honey and searing them on a hot grill, the fruit's natural sugars caramelize, adding a rich depth and a subtle smoky undertone. Accompanying the warm fruit are cold, velvety feta cheese truffles rolled in a homemade, aromatic citrus dust of dried bergamot peel and nutmeg.
The resulting dish offers a spectacular balance of contrasts: the warmth of the grilled fruit meets the refreshing chill of the cheese, while the intense sweetness of the honey syrup perfectly cuts through the saltiness of the feta and the bright, fragrant notes of the bergamot. If you want to elevate a summer dinner party, this dish provides something comfortingly familiar yet excitingly innovative.
Ingredients
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6 thick, triangular watermelon slices (rind and green parts removed)
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200g honey
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150g feta cheese, crumbled
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50g Greek yogurt
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20ml fresh milk
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30g fresh mint leaves
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30g spearmint leaves- For the Bergamot Powder Mixture:
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5g mace (nutmeg blossom)
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1 whole bergamot orange
Preparation
1. Marinate the Watermelon
60 minutes
Place the trimmed watermelon slices in a shallow dish, coat them thoroughly with the 200g of honey, and let them marinate at room temperature for 1 hour.
2. Prepare the Citrus Dust
Dehydration time varies
Using a vegetable peeler, carefully remove the outer zest of the bergamot, avoiding the bitter white pith. Place the peels on a baking sheet lined with parchment paper and dry them in a preheated oven at 80°C (175°F) until completely dehydrated and brittle.
3. Grind the Aromatics
2 minutes
Transfer the dried bergamot peels and the mace into a spice grinder or small food processor. Pulse continuously until they turn into a fine, fragrant powder.
4. Form the Feta Truffles
60 minutes cooling
In a deep mixing bowl, combine the crumbled feta cheese, Greek yogurt, and fresh milk. Knead the mixture well until a smooth, pliable paste forms. Dipping your hands lightly in water, roll the mixture into small, bite-sized cheese balls. Roll each ball in the bergamot-mace powder until fully coated, and refrigerate for 60 minutes to firm up.
5. Grill and Reduce
10 minutes
Preheat a grill pan or outdoor grill until smoking hot. Grill the marinated watermelon slices quickly on both sides until distinct charred grill lines appear. Meanwhile, pour the leftover honey-watermelon juice from the marinade into a small saucepan and boil it until it reduces into a thick, glossy syrup.
6. Plating and Presentation
Serve immediately
Arrange the warm, grilled watermelon slices on a serving platter. Drizzle the hot reduced honey syrup generously over the top and place the chilled, aromatic feta truffles right next to them. Garnish with fresh mint and spearmint leaves.
