I have to share this delicious salad with you. It has been so hot here in Mississippi..and its barely June! One evening all I wanted was a quick, refreshing salad for dinner. I had watermelon and Feta cheese in the fridge and wanted a salad which combined both. After a quick look through the internet, I found Ina Garten's recipe. I was excited to see that her recipe also included fresh mint and I have a caboodle of mint growing in the garden. It looked like a win, win recipe!
I didn't have arugula, so I substituted crispy Romaine. I also left out the shallot. The salad was absolutely wonderful! The mint added another level of freshness and the citrus vinaigrette was delicious. I enjoyed the sweetness from the melon and the salty from the Feta. Yummy! I can't wait to make it again!
I didn't have arugula, so I substituted crispy Romaine. I also left out the shallot. The salad was absolutely wonderful! The mint added another level of freshness and the citrus vinaigrette was delicious. I enjoyed the sweetness from the melon and the salty from the Feta. Yummy! I can't wait to make it again!
Forgive my fancy, blurry photo! I wasn't planning on blogging about it, but did snap a shot with my phone to share with a friend.
Here is Ina's Recipe!
For the vinaigrette:
For the vinaigrette:
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup minced shallots (1 large)
1 tablespoon honey
½ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups (4 ounces) baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good Feta cheese, ½-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup minced shallots (1 large)
1 tablespoon honey
½ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups (4 ounces) baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good Feta cheese, ½-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. Hope you enjoy this delicious salad as much as I did!
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. Hope you enjoy this delicious salad as much as I did!
Oh that looks so refreshing! Thank you so much for the recipe. Hugs and blessings, Cindy
ReplyDeleteP.S. It's hot in Florida too!!!!
I was so excited to see your post pop up. The salad looks great. Summer arrived for sure, although the next few days are going to be soggy ones. We need it though...just moderation.
ReplyDeleteI will have to try the dressing soon.