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Round Hill in the Kitchen: Watermelon Feta Salad with Basil-Ginger Dressing

As the snow is falling and winter is well underway, we’re celebrating the season with warm, white sand, ice-cold drinks and refreshing dishes. One of chef’s most raved about salads is the Watermelon Feta salad, and he’s been kind enough to share the recipe with us. Utilizing ingredients from Round Hill’s Organic Garden, this salad is a beautiful combination of sweet and salty, light and rich.

Bring the tropics to you this winter with this cool, refreshing salad and you’ll instantly be transported to a land of sunshine, warm water and tropical breezes.

Watermelon Feta Salad - Round Hill Restaurant Recipe


Watermelon Feta Salad with Basil-Mint Dressing


Watermelon – Red & Yellow, Cut Into Cubes
Maldon/Sea Salt
Olive Oil to taste
Basil Seeds
Fresh Mint
Micro Greens
Basil-Ginger Dressing

Basil-Ginger Dressing:

12 oz Ginger Syrup (to make from scratch, combine simple syrup and ginger to taste. heat and stir until ginger is incorporated)
2 oz Fresh Basil
1 oz Parsley

Place the basil seeds in basil water (a combination of basil & water that has been blended and strained) 1 hour before use – this will cause the seeds to swell and take on basil flavour. To prepare the salad, cut yellow and red watermelon into cubes and toss lightly with olive oil and sea salt. Place watermelon onto plate and top with crumbled feta cheese and basil seeds. To make the basil-ginger dressing, blend all ingredients together, pour over salad and garnish with fresh mint and micro greens.

Bon Appétit!