Watermelon, Feta, and Mint Salad

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 tbsp 1 lemon, juice from
- 4 oz Arugula
- 1/4 cup Mint, fresh leaves
- 3 lbs Watermelon, seedless

Baking & Spices
- 1 Kosher salt and freshly ground black pepper

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin

Dairy
- 4 oz Feta cheese

Found on seriouseats.com

Description

Extra-zesty watermelon, feta, and mint salad. [Photograph: J. Kenji López-Alt] Since the first time I was introduced to it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place (and, no doubt, at many of your places as well), and Ive learned a few things when adapting that recipe for home use. One: You can get rid of pretty much all of the extraneous ingredients. Two: The quality of the watermelon and, more critically, the feta is of utmost importance. And three: A little zest goes a long way.

Ingredients

3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1/4 cup (10g) roughly chopped fresh mint leaves
Up to 4 ounces (1 quart) arugula leaves (optional; see note above)
Kosher salt and freshly ground black pepper
4 ounces (110g) feta cheese (see note above)

Directions

1. Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add oil, mint, 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.) 2. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

Serves: Serves 4 to 6

seriouseats.com

342 1 2017-08-02 07:11:27

Title:	Watermelon, Feta, and Mint Salad Recipe
Descrition:	Since I first learned of it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place, and I've learned a few things when adapting that recipe for home use. One: You can get rid of pretty much all of the extraneous ingredients. Two: The quality of the watermelon and, more critically, the feta is of utmost importance. And three: A little zest goes a long way.

Watermelon, Feta, and Mint Salad

Produce
- 1 tbsp 1 lemon, juice from
- 4 oz Arugula
- 1/4 cup Mint, fresh leaves
- 3 lbs Watermelon, seedless

Baking & Spices
- 1 Kosher salt and freshly ground black pepper

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin

Dairy
- 4 oz Feta cheese

The first person this recipe

seriouseats.com

342 1

Found on seriouseats.com

Site Name

Serious Eats

Site Title

Watermelon, Feta, and Mint Salad Recipe

Site Description

Since I first learned of it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place, and I've learned a few things when adapting that recipe for home use. One: You can get rid of pretty much all of the extraneous ingredients. Two: The quality of the watermelon and, more critically, the feta is of utmost importance. And three: A little zest goes a long way.

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