Corfu Summer Salad Recipe

Is there anything fresher than a salad enjoyed alfresco in the Greek Isles? This Corfu Summer Salad recipe is one of my all-time favorite salad recipes to share with guests, and it transports me back to one of the loveliest and most picturesque Greek islands. Lush Corfu and its main market hold a special place in my heart as it was one of the very first locations we developed a Culinary Discovery Tour, and I still remember the first time we shared this recipe with guests in The Culinary Center. Everyone is always surprised – watermelon, tomato and feta? Once they try it, they are delighted by the combination of flavors and textures – sweet and juicy, savory, crisp and herbal, nutty. It is fresh, memorable and so delicious.

It also reflects the story of Greek cuisine. The beauty and pleasure of Greek gastronomy is in the abundance of seasonal produce, as walking through any market on the islands or mainland Greece reveals. To enjoy this recipe in true Greek style, I recommend trying it when watermelons are at the peak of their season in your region. There are only five key ingredients so it’s important to select the highest quality of each, and small elements, such as toasting the pine nuts, make all the difference.

You can choose to serve this as an appetizer or a dessert, chilled or room temperature. This Corfu Summer Salad recipe is also a great one to practice making precise knife cuts. You can enjoy how festive and elegant the composition looks in a martini glass. Until we welcome you back to the Greek Isles soon, I hope you enjoy this delicious taste of Corfu.

Corfu Summer Salad Recipe
Serves 2

Ingredients
1 cup each watermelon and tomato, 1-inch cubes
2 tablespoons crumbled feta
2 large fresh basil leaves
1 tablespoon honey
1 teaspoon warm water
1 teaspoon pine nuts, toasted

Directions
In a medium serving bowl, mix the watermelon and tomatoes. Top with feta. Stack the basil leaves, roll them into a cigar and slice into chiffonade ribbons. In a small bowl, thin honey with water. Garnish the salad with basil ribbons and pine nuts and drizzle with honey. Serve in martini glasses or preferred dishes.

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About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.