Watermelon Salad

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the vinaigrette:
  • 3 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup grapeseed oil
  • For the salad:
  • 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
  • 1 small red onion, sliced thin
  • 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
  • 3 ounces feta cheese, cubed
Directions
  • Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.

  • Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.


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