Watermelon, Feta, and Mint Salad
Juicy watermelon, salty feta, mint, lemon and olive oil make a bright, crisp salad that comes together fast and tastes wonderfully refreshing.
Prep 15 min · Makes 4 servings
Ingredients
- 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks
- 1 tablespoon juice from 1 lemon, plus 4 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
- Kosher salt and freshly ground black pepper
- 4 ounces feta cheese
Directions
- Put the watermelon in a large mixing bowl. Mince the lemon zest, then add the lemon juice and half the zest to the watermelon. Pour in the oil, add the mint and arugula if you’re using it, and toss until the fruit is nicely coated. Add just a little salt and pepper to taste, remembering that the feta will bring its own saltiness.
- Spoon the salad onto a wide, shallow serving bowl or a large plate, arranging it in an even layer. Scatter the feta over the salad, then finish with the rest of the lemon zest. Add another drizzle of olive oil and a few turns of black pepper. Serve right away.