Watermelon Salad

 

Watermelon Salad with Feta and Fresh Mint

By Recipe developed for Sur La Table’s Cooking Classes

Serves

Makes 4 servings

Ingredients

• 1 cup balsamic vinegar
• 4 ounces baby arugula leaves, washed and dried
• 1 ½ tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups 1-inch diced seedless watermelon
• ½ cup finely crumbled feta cheese
• ⅓ cup Kalamata olives, drained and pitted
• 10 mint leaves, cut into ribbons

Procedure

If you’ve never had watermelon and feta cheese together, you’re in for a treat! The saltiness of the feta pairs beautifully with the sweet, fruity flavors of the watermelon. The mint gives the salad a bright refreshing flavor, and the balsamic drizzle gives a great tart note. If you’re looking to pair this dish with wine, a dry sparkling rosé would marry well with the sweet and salty flavors in this delightful summer salad.

To prepare the balsamic drizzle: place vinegar in a small saucepan over medium heat. Simmer until vinegar is reduced to a third, about 15 to 20 minutes. Allow to cool to room temperature. Set aside.

To prepare the salad: place arugula leaves in a medium mixing bowl, lightly dress with olive oil, season with salt and pepper and toss to coat. Divide dressed arugula between 4 chilled salad plates and top with watermelon chunks. Sprinkle each salad with feta cheese and garnish with olives and mint ribbons. Drizzle each salad with reduced balsamic vinegar and serve.