Watermelon Feta Recipe
cucumber, heirloom tomato, mint, basil, red onion, balsamic vinaigrette, agrumato olive oil
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Ingredients
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Salad
Method
Salad
Prepare produce
Chill the watermelon for at least 30 minutes before assembling if possible. Cut the seedless watermelon into 1-inch cubes (you should end up with about 4 cups). Peel and halve the English cucumber lengthwise, scoop out seeds with a spoon if needed, and slice into 1/4-inch half-moons to yield about 1 cup. Cut heirloom tomatoes into wedges roughly 1-inch in size. Thinly slice the red onion into half-moons and separate into rings; soak in cold water for 5 minutes if you want milder onion flavor, then drain well. Wash and gently pat dry the mint and basil, then remove large stems and tear leaves into bite-sized pieces.
Assemble base (optional)
If using microgreens or baby arugula, arrange 2 cups evenly on a large serving platter or individual plates as a bed for the salad.
Combine salad ingredients
In a large mixing bowl, add the watermelon cubes, cucumber slices, and tomato wedges. Add the drained red onion rings and torn mint and basil leaves. Gently toss once or twice to combine, being careful not to crush the watermelon.
Season and dress
Sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper over the salad. Drizzle 2 tablespoons agrumato olive oil evenly and 3 tablespoons balsamic vinaigrette on top. Using a large spoon and spatula, gently fold the dressing through the salad so everything is lightly coated. Taste and adjust: add up to 1/4 teaspoon more salt or a little more balsamic if desired.
Add feta and finish
Transfer the dressed salad to the prepared platter or serve from the bowl. Scatter 1 cup crumbled feta over the top and gently press some into the salad so it adheres to watermelon and tomatoes. If desired, finish with a few extra torn mint and basil leaves for brightness and an additional drizzle (about 1/2 tablespoon) of agrumato olive oil for aroma.
Serve
Serve immediately at room-chilled temperature. This salad is best eaten within 1 hour of dressing to keep watermelon from releasing too much juice. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; stir gently before serving and expect some watery juices.