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Four Seasons Santa Fe – Watermelon and Baked Feta Salad

by Deliciously Organic on May 30, 2013

Watermelon and Baked Feta Salad via www.DeliciouslyOrganic.net #grainfreeOur second stop on our trip across the country was The Four Seasons Santa Fe. This resort is off the beaten path; as soon as we drove in, I felt my nerves calm. Serene and quiet, the rooms are elegantly modern with heated floors, the largest bathtub I’ve ever seen, a fireplace, luxurious beds and a porch with patio furniture to enjoy the views.

Four Seasons Santa Fe

Four Seasons Santa Fe Collage

Our two objectives on this visit were cooking with Executive Chef Andrew Cooper, for the “Private Adventure Cooking Class,” and taking a nature hike with Hans Loehr. We woke up bright and early to meet Chef Andrew in the lobby and head for the market to do a little shopping. Chef Andrew has a big heart and a passion for local, sustainable foods. As we walked through the market, pulling his wicker basket on wheels, I could see his intent. Every farmer knew him, and many people shopping at the market said, “Hi Chef!”

Four Seasons Santa Fe #family

His goal is to give back. Chef Andrew has learned much over his 14 years working in the kitchens at the Four Seasons and he said now is his time to give back. He sets his cooks up for success, giving them a manual he created himself which contains wisdom and learning points. He teaches school kids the importance of local, sustainable foods and how to cook with fresh foods at home. He has relationships with farmers all over the area and most of the food served at the restaurant, Terra, is from a local farmer – everything from goat cheese to cattle.

When we arrived back in the kitchens, we put our aprons on and cooked with him for several hours. The kids were giddy, enjoying a behind-the-scenes look at a fine restaurant. He brought them into the walk-in refrigerators, let them stir, chop and blanch.

Santa Fe Collage

When we got out the produce, he asked the girls if they knew how to cook eggs. My youngest piped in and said, “Yes! I make my own eggs every day. And I’m really great at omelets.” So the chef challenged her to an omelet face-off. She was fired up and cooked a beautiful creation!

Four Seasons Santa Fe

He then taught us to make Baked Feta Salad with baby greens and Seared Scallops with baby garlic, thyme tomatoes and carrot puree. What a feast!

Cooking in the Kitchen with Chef Andrew at Four Seasons Santa

We took some time to rest, then met up with Hans Loehr for a nature hike. Hans is a kind man with an enormous love for the outdoors who shares his knowledge with guests on his “Hiking with Hans” program. Our short trek featured breathtaking views of the Sangre de Cristo and Jemez Mountains. And, let me tell you, Hans knows his history and geography! We had a wonderfully educational time as he told us all about the history of the surrounding area. Hans will head up the new adventure program at the resort which will feature hiking, mountain biking, and white water rafting.

Four Seasons Santa Fe

Four Seasons Santa Fe

The girls enjoyed finding special rocks and looking for lizards. It was the perfect length hike for them.

Four Seasons Santa Fe

Four Seasons Santa Fe

 

Four Seasons Santa Fe

Next time you’re in the Santa Fe area, you should check out the many cooking classes and hikes offered at the property. I wish I’d had time for more activities!

Watermelon and Baked Feta Salad II Small.jpg

The favorite dish the girls and I prepared with Chef Andrew was Watermelon and Baked Feta Salad. The feta is tossed with citrus zest, chili flakes and olive oil, baked until just golden brown on top, and then placed on a thick piece of watermelon. A small salad tossed with citrus juices and balsamic vinegar finishes the dish. It’s quite simple to prepare and absolutely screams summer. It’s a dish I’ll be making over and over while I fondly remember my time spent in Santa Fe … moving across the country.

Watermelon and Baked Feta Salad

Serving Size: Serves 4

Watermelon and Baked Feta Salad

Ingredients

    For the cheese:

  • 1 cup crumbled feta (I prefer a raw feta cheese)
  • Zest of 1 orange

  • Zest of 1 lemon

  • Zest of 1 lime

  • 1/8 teaspoon red chili flakes

  • Juice of 1/2 orange

  • 2 teaspoons extra-virgin olive oil
  • For the salad:

  • 1 1/4 cups sprouts, mixed baby greens, or celery leaves (any mixture will do)

  • 1/4 cup mint leaves

  • Juice of 1/2 lemon

  • 1 tablespoon extra-virgin olive oil
  • 4 thick slices watermelon (about 1/2-inch thick)
  • Balsamic vinegar (or reduced balsamic)

Instructions

Preheat oven to 350ºF and adjust rack to middle position. Place feta, zests, chili flakes and orange juice in a bowl. Gently combine. Pour into an oven-proof bowl and drizzle with olive oil. Bake for 20 minutes until just golden brown on the tops.

Meanwhile, place the sprouts (or mixed greens), mint, lemon juice and olive oil in a medium bowl. Toss to combine.

To serve: Place watermelon slices on four salad plates. Divide warm feta on top of each piece of watermelon. Evenly divide the salad and place a portion on top of the feta. Drizzle with balsamic. Serve.

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{ 15 comments… read them below or add one }

Erica May 30, 2013 at 11:27 am

Carrie, what a beautiful post! I love seeing your girls enjoying the cooking experience. And the beauty of the dessert.

Reply

Deliciously Organic May 31, 2013 at 5:25 am

Thanks, Erica. We had a wonderful time!

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Ashley Vaughan May 30, 2013 at 11:38 am

Carrie, The Four Seasons Santa Fe looks amazing! I love cooking demos/classes, looks like your girls had a blast. Great photos! Also, I will definitely be making the watermelon and baked feta salad :)

Reply

Deliciously Organic May 31, 2013 at 5:24 am

Thanks, Ashley!

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Karen May 30, 2013 at 12:37 pm

I want it NOW! :o) Nothing better than watermelon and feta cheese. I Guess I’m going to the store for a watermelon. I think I will try the salad with some mixed micro greens, I love them!

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Deliciously Organic May 31, 2013 at 5:24 am

The warm feta on the watermelon is really nice, especially with the citrus flavors and the occasional heat from the chili flakes. You must give it a try! :)

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Kelly @ The Nourishing Home May 30, 2013 at 3:28 pm

I am so happy for you and the girls. This looks like such a wonderful vacation time and what a treat to cook with a chef! My boys love lizards too and would be doing the same thing – checking out all the lizards on the hike. So fun to be able to keep up with you on your journey. Thanks for sharing it with us! Blessings, Kelly

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Deliciously Organic May 31, 2013 at 5:24 am

Thanks, Kelly!

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Gillian May 30, 2013 at 4:44 pm

Hi Carrie,

This looks delicious, creative and elegant – the best kind of recipe!

But you didn’t list fennel or carrot leaves in the ingredient list…

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Deliciously Organic May 31, 2013 at 5:23 am

Thanks for pointing that out. I made the edit. :)

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Amanda @ Easy Peasy Organic May 30, 2013 at 6:29 pm

I loved Santa Fe, too! So sad to have *just* missed you :)

That watermelon/feta combo looks amazing … will definitely be putting that on my to-do list! xx

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Deliciously Organic May 31, 2013 at 5:21 am

I still can’t believe I missed you by 1 day! :)

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Jason Leake May 31, 2013 at 7:29 am

Carrie that recipe looks amazing (it’s warm on my printer now…). Just a few weeks ago on our camping trip our friends served watermelon with feta. It was the first time I’d seen the two paired, and it was delicious. Can’t wait to try this version.

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Mary May 31, 2013 at 1:10 pm

That salad looks amazing! I just made a quick strawberry & feta salad the other nights and WOW. Never thought of it before! What a neat experience for your family…and your girls are adorable!

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Sheila H. May 31, 2013 at 5:37 pm

I absolutely love your watermelon, arugula and feta salad from a few years’ ago and wonder how this compares. It is so nice that you are getting these memories with your girls and making this move a great trip as you come to our gulf coast.

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