Watermelon Salad with Feta and Fresh Mint
By Recipe developed for Sur La Table’s Cooking Classes
Watermelon Salad with Feta and Fresh Mint
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.