Though Fall is definitely on the way, it’s still hot out. Keep it fresh and bright as the days cool down by making this healthy and tasty salad of fruit, cheese, and herbs!
Watermelon, Feta, and Mint Salad
Ingredients
- 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks (about 2 pounds/1kh chunks after rind is discarded)
- 1 tbsp juice from 1 lemon, plus 4 strips of zest removed with a sharp vegetable peeler
- 1/4 cup roughly chopped fresh mint leaves
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- up to 4 ounces arugula leaves (optional)
- kosher salt and fresh ground black pepper
- 4 ounces feta cheese
Instructions
- Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon.
- Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed.
- Season lightly to taste with salt and pepper (The cheese will add saltiness, so go light on the salt at this stage.)
- Transfer salad to a wide, shallow bowl or a large plate and spread out evenly.
- Crumble feta over top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
This dish greatly depends on the quality of the feta. If you have options at your supermarket, look for true Greek or Bulgarian sheep’s milk feta, which tends to be creamier and tangier than domestic cow’s-milk versions. To make this salad more substantial, add arugula.