It was finally HOT and humid in Philly today, which in my book means salad for dinner; if that salad is a Watermelon and Feta Salad, all the better. I love this salad. It’s gotten really popular in the last few years, but its trendiness doesn’t diminish its appeal to me. It’s o-so-simple and refreshing. This Watermelon and Feta Salad is a great way to stave off the heat and have and excuse to eat creamy French feta. Of course you can use any feta you like, but let me make my ex-cheese professional appeal for French feta. It’s less salty, and extra creamy. I love using different fetas for different dishes. Of the readily available fetas, the Bulgarian is the most strong with the saltiest brine. The Greek is what most people have most often in the US, it’s the middle of the road in terms of saltiness. But with a salad like this Watermelon and Feta Salad, where I want the herbs and the watermelon to really shine, I find that the French feta is really the way to go. And then I like to add my spicy jalapeño balsamic dressing to add just a touch of heat. The contrast gives you a reason to be extra glad for the refreshing cool, watermelon, mint and cheese. Trust me, this perfect combo of flavors will guarantee you won’t want to wait for the heat to eat this sensational Watermelon and Feta Salad.
- 4 cups arugula or spinach
- 4 ounces feta cheese- I love French if you can find it
- 1+ cups seedless watermelon; ½ inch dice
- 2 tablespoons fresh mint leaves; chopped (or basil is lovely too)
- olive oil
- salt
- pepper
- 1 - 2 tablespoons very aged balsamic or balsamic glaze* if you're keeping things simple, or jalapeño balsamic if you're being a tiny bit more fancy.
- Place the arugula in a large salad bowl. Drizzle with 2 teaspoons olive oil. Salt and pepper. Toss well.
- Seasoning the lettuce before you top it really makes the salad delicious. That's often the reason salads taste better in restaurants.
- Top with the diced watermelon and chopped mint or basil. Crumble the feta over the top. Drizzle the glaze over the top. Toss well.
- *If you don't have a very aged balsamic or balsamic glaze, it's easy to make one. Simply buy a really cheap but still 100% balsamic vinegar and cook over medium heat until it reduces to your desired consistency (but at least by ½). And while you're at it, add half a jalapeño pepper to the vinegar while it's boiling. This salad is great with some zip to it. I usually do a cup or two at once and keep the extras on hand to make this a quick weeknight meal.
- The addition of chickpeas or cannelini beans makes this a complete meal.
