| June 6, 2018 -- INGREDIENTS:
3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds of chunks after rind is discarded)
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 (1 quart) arugula leaves (optional)
Kosher salt and freshly ground black pepper
4 ounces feta cheese
DIRECTIONS:
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.)
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.
Notes: This dish greatly depends on the quality of the feta. If you have options at your supermarket, look for true Greek or Bulgarian sheep’s-milk feta, which tends to be creamier and tangier than domestic cow’s-milk versions. To make this salad a meal, feel free to add other chopped ingredients. Try some fresh arugula leaves or some cubed cucumbers, halved cherry tomatoes, thinly sliced red onion, and a few small slivers of black olive.
SOURCE: https://www.seriouseats.com/recipes/2016/06/watermelon-fetamint-salad-recipe.html |
