Watermelon, Feta, and Mint Salad

Cook

Total

Yield 4-6 servings

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Ingredients

  • 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks
  • 1 tablespoon juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup roughly chopped fresh mint leaves
  • Up to 4 ounces arugula leaves (optional)
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese

Instructions

  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.

Courses Side Dishes and Salads