This recipe from chef Michael Mina’s new cookbook, “My Egpyt,” provides his twist to the classic Greek watermelon and feta salad.
Chef Michael Mina’s watermelon and halloumi salad from his new cookbook, “My Egypt,” released on Oct. 8. Watermelon is always the answer for a hot day, and this recipe from chef Michael Mina’s new cookbook, “My Egpyt” , provides his twist on the classic watermelon and feta salad.
While Mina grew up in Washington state, he was born in Egypt and raised on his mom’s Egyptian cooking. He recently took a series of seven trips to Egypt with friends who are Egyptian chefs. The results come together in his new cookbook, which was released on Oct. 8.Michael Mina’s new cookbook, “My Egypt,” celebrates the flavors of his heritage.
“Watermelon and feta salads are classics in Greece,” he writes in the book, “and this salad borrows from Egypt’s Mediterranean neighbors to the north, spiked with a little Urfa pepper for heat. The key in this salad is ensuring that each bite has a little of everything, so cut the halloumi and watermelon into bite-sized pieces.
Add the watermelon, celery, cucumber, radishes and basil and taste, adding more salt if desired. Sprinkle the pistachios on top and garnish with a few pinches of Urfa pepper.
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