Welcome to the first installment of #SummerSalad Series. It’s about this time of year on the Gulf Coast where we collectively cry “uncle” and start begging for the arrival of cooler temperatures. After a record-breaking heat wave last weekend, turning on the oven was out of the question, so I whipped up a quick, thirst-quenching watermelon feta salad to beat the heat.
I have no idea who came up with combining watermelon and feta cheese, but it’s brilliant. There’s something about the refreshing fruit and salty, tangy feta that just works. I’ve had it with honey, a la Ina Garten, but at the moment I am avoiding added sugar, so I opted for a simpler dressing. A quick homemade lemon, olive oil and balsamic dressing (light on the balsamic so the bright colors remain unmuddied) brings everything together into a bite that is perfectly calibrated to simultaneously refresh and excite your tastebuds. Remember, this is a very simple salad–quality of ingredients is paramount. Try to choose the ripest watermelon and the best olive oil and feta you can find–you won’t be disappointed. Paired with grilled chicken and a glass of rosé, watermelon feta salad is an ideal summer meal.
Watermelon Feta Salad
A summery salad with juicy watermelon, tangy feta, and peppery arugula.
- 2 cups cubed watermelon
- 3 cups arugula
- 5 mint leaves sliced thinly
- 1/2 cup feta cheese crumbled
- juice of one lemon
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Combine watermelon, arugula, mint and feta in a salad bowl.
To make dressing, whisk the lemon juice and vinegar together in a small bowl.
Add olive oil slowly, whisking to combine.
When ready to serve salad, pour dressing over salad and toss to incorporate.
What are your favorite salads to make in the summer? Stay tuned for more installments of #SummerSalad series in the next week!