This chilled salad is very refreshing when served at the hottest part of the day. The cold watermelon helps relieve the heat.
The feta cheese and mint add Mediterranean flavors to this Watermelon, Cucumber and Arugula Salad recipe.
EQUIPMENT: chef’s knife, cutting board, parchment paper
Watermelon, Cucumber and Arugula Salad with Feta and Mint
Cuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
20
minutesThe feta cheese and mint add Mediterranean flavors to this Watermelon, Cucumber and Arugula Salad recipe.
Ingredients
1 small seedless watermelon
1 medium cucumber
4 cups baby arugula
Freshly ground black pepper to taste
3 tablespoons champagne vinegar
2 tablespoons extra virgin olive oil
1/2 cup or more crumbled feta cheese
3/4 cup small, fresh mint leaves
Directions
- Cut the watermelon in half cover the cut surface with parchment paper and put the halves in the freezer long enough to get them well chilled but don’t let them freeze.
- Meanwhile, peel the cucumber in alternating strips, slice it in half lengthwise, and then slice thinly.
- When the watermelon is very cold slice it in half again so you have quarters and then cube it. Reserve the rind for another use, such as pickling.
- Arrange the baby arugula on a salad plate. Arrange the cucumber and watermelon over.
- Put the olive oil and vinegar in a jar with a lid and shake vigorously.
- Drizzle the vinaigrette over the salad. Grind fresh pepper over to taste.
- Top with the crumbled feta and mint leaves.
