Ingredients

• 6 pieces of watermelon, rind removed (about 4 ounces each)
• 3 vacuum seal bags (if using a Wolf vacuum seal drawer)
• 1 Tablespoon freshly squeezed lime juice
• 8 ounces feta cheese
• 3/4 cup plain Greek yogurt
• 1 small clove garlic, grated
• 1 Tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup pitted Kalamata olives
• extra virgin olive oil (for drizzling)
• 8 fresh mint leaves
• microgreens or other mild greens (such as arugula or watercress)
• 3 pita breads, cut into 6 triangles
• high temp oil for frying
• aged balsamic vinegar
• ground sumac berries

Instructions

Compressing the Watermelon (Optional)

If compressing the watermelon pieces, place two pieces in each of the three bags and add 1 teaspoon of lime juice to each bag. Place the bags in the Wolf vacuum seal drawer and set the controls to 3 Vacuum / 3 Seal. Close the lid and press Start. Hold down the lid until it seals tightly, then release and allow the cycle to complete. Repeat this process with the other two bags. Place the sealed bags in the refrigerator until ready to serve. This step may be completed up to three days in advance.

Preparing the Feta Spread

Place the feta cheese, Greek yogurt, and garlic in the bowl of a food processor. Purée until smooth, then slowly add the extra virgin olive oil and blend until fully incorporated. Pass the mixture through a fine strainer into a bowl, then season with Kosher salt and ground black pepper. Cover and store in the refrigerator until ready to serve.

Making the Olive Mixture

Finely chop the olives and mix them with a small amount of olive oil in a bowl. Set aside.

Prepping the Mint and Greens

Using a very sharp knife, cut the mint leaves into a thin chiffonade. Mix the mint with the microgreens or other greens and set aside.

Frying the Pita Crisps

Cover the bottom of a heavy skillet with about 1/4 inch of oil and heat over medium-high heat until the oil starts to shimmer but does not smoke. Add the pita triangles, a few at a time, and fry until crisp on both sides. Transfer to a rack set over a baking sheet and allow them to drain while seasoning lightly with Kosher salt. Repeat until all the triangles are crisp.

Assembling and Serving the Salad

To serve the salad, cut open the vacuum-sealed bags (if using) and remove the watermelon. Spread a generous amount of the feta mixture onto six plates, using the back of a spoon to create a base. Sprinkle the mint and microgreen mixture over the plate, then place the watermelon in the center. Sprinkle with sumac berries and drizzle with a small amount of aged balsamic vinegar. Place three pita crisps on each plate and serve immediately.