Watermelon, Feta & Mint Salad

Name: Watermelon, Feta & Mint Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Watermelon (1 watermelon, no larger than 9 lbs., or 3 quarts cubed watermelon); 0 pieces Sea Salt (flaky sea salt or kosher salt); 2 tbsp Olive Oil (2 to 3 tablespoons olive oil — up to 3); 2 tbsp Aged Balsamic (2 to 3 tablespoons aged balsamic, see notes above — up to 3); ¼ cup Mint (1/4 cup packed mint leaves); ¼ cup Basil (1/4 cup packed basil leaves); 7 oz Feta Cheese (7 to 8 ounces feta, see notes above — up to 8); 4 oz Arugula (4 ounces arugula); 0 pieces Black Pepper (freshly cracked black pepper)

Watermelon, Feta & Mint Salad - Salad (American)

20 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Dairy Free
Pescatarian
Egg Free

Steps

1Peel and cube the watermelon
2Slice off each end of the watermelon, then stand it upright. Run a knife down the sides to remove the rind. Slice the flesh into 3/4-inch (roughly) slabs, then stack the slabs and slice into 3/4-inch strips and then 3/4-inch cubes. Transfer 3 quarts of the cubes to a large bowl. Store the remaining watermelon in the fridge.
3Place the cubes in a large bowl. Season with a large pinch of sea salt. Add 2 tablespoons each olive oil and aged balsamic vinegar. Toss gently to combine. Let stand for 5 minutes. The watermelon will begin releasing juices. You may find you have enough dressing with the 2 tablespoons each olive oil and balsamic. Taste a cube. If it needs more salt, olive oil, or balsamic add to taste.
4Gather your herbs. Slice the feta. Add to the bowl and toss to combine. Finally, fold in the arugula. Crack pepper over the top if you wish. Serve immediately.