Description
A refreshing and vibrant Watermelon, Feta & Mint Salad combining juicy watermelon cubes with salty feta, fresh mint and basil, peppery arugula, and a simple olive oil and aged balsamic dressing for a perfect summer side or light meal.
Ingredients
Salad Ingredients
- 1 watermelon, no larger than 9 lbs., or 3 quarts cubed watermelon
- Flaky sea salt or kosher salt, to taste
- 2 to 3 tablespoons olive oil
- 2 to 3 tablespoons aged balsamic vinegar
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh basil leaves
- 7 to 8 ounces feta cheese, sliced
- 4 ounces arugula
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Watermelon: Slice off each end of the watermelon, stand it upright, and carefully remove the rind by running a knife down all the sides. Cut the watermelon flesh into approximately 3/4-inch slabs, then stack these and slice into 3/4-inch strips. Finally, cut the strips into 3/4-inch cubes. Transfer about 3 quarts of the watermelon cubes into a large bowl and refrigerate any leftover watermelon for later use.
- Season and Dress the Watermelon: Add a generous pinch of flaky sea salt to the watermelon cubes in the bowl. Pour in 2 tablespoons each of olive oil and aged balsamic vinegar. Gently toss to combine all ingredients. Allow the mixture to rest for 5 minutes to let the watermelon release some of its natural juices and for flavors to meld. Taste and adjust seasoning by adding more salt, olive oil, or balsamic vinegar according to preference.
- Add Herbs and Cheese: Pick and roughly chop the fresh mint and basil leaves. Add these herbs to the bowl along with the sliced feta cheese. Gently toss to combine all the ingredients so the flavors distribute evenly throughout the salad.
- Incorporate Arugula and Final Seasoning: Fold in the fresh arugula leaves carefully to maintain their texture. Finish by sprinkling freshly cracked black pepper over the salad. Serve immediately to enjoy the freshness and vibrant flavors at their best.
Notes
- Using aged balsamic vinegar adds depth and sweetness, balancing the salty feta and sweet watermelon.
- Flaky sea salt is preferred for its texture and flavor but kosher salt works well too.
- Feta cheese can be replaced with a vegetarian-friendly cheese if desired.
- Serve this salad immediately after adding arugula to prevent wilting.
- Leftover watermelon rind can be composted or used in water infusions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
