Watermelon & Feta Recipe

Name: Clarity Restons Watermelon & Feta Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups seedless red watermelon; 2 cups yellow watermelon; 1 cups baby watercress; 1 cups baby arugula; 1 small watermelon radish; 3 oz feta cheese, crumbled; 1 tbs pickled shallots; 3 tbs hazelnuts, toasted and roughly chopped; 2 tbs fresh mint leaves (optional); 3 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 1 tbs fresh orange juice; 1 tsp champagne vinegar or white wine vinegar; 1 tsp honey; 1 tsp Dijon mustard; 1 tsp fine sea salt; 1 tsp freshly ground black pepper

Inspired by Clarity Reston

Time25m

Serves4

red & yellow watermelon, baby watercress, baby arugula, watermelon radish, pickled shallots, hazelnuts, citrus vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

3 cups seedless red watermelon

2 cups yellow watermelon

1 cups baby watercress

1 cups baby arugula

1 small watermelon radish

3 oz Feta cheese, crumbled

1 tbs pickled shallots

3 tbs hazelnuts, toasted and roughly chopped

2 tbs fresh mint leaves (optional)

Citrus Vinaigrette

3 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1 tbs fresh orange juice

1 tsp champagne vinegar or white wine vinegar

1 tsp Honey

1 tsp Dijon mustard

1 tsp fine sea salt

1 tsp freshly ground black pepper

Method

Salad

Prepare watermelons

Trim rinds from both red and yellow watermelons. Cut fruit into 1/2-inch cubes; place red and yellow cubes separately on a cutting board so colors remain distinct for plating. Measure about 3 cups red and 2 cups yellow; reserve in a colander for 5–10 minutes to drain excess juice.

Slice radish

Trim ends from the watermelon radish. Using a mandoline or very sharp knife, slice into 1/8-inch thin rounds. If rounds are large, quarter them. Place in a small bowl and set aside.

Prepare greens and cheese

Rinse baby watercress and baby arugula in cold water, spin or pat dry thoroughly so dressing doesn't wilt them. Gently toss the greens together in a mixing bowl just before assembling. Crumble the feta if not pre-crumbled; keep chilled until ready to use.

Pickled shallots and hazelnuts

If using store-bought pickled shallots, drain them on paper towel and roughly chop if pieces are large. Toast hazelnuts in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and skins begin to brown; transfer to a towel and rub to remove loose skins. Roughly chop and cool.

Assemble the salad

In a large shallow serving bowl or on individual plates, arrange a bed of mixed watercress and arugula. Distribute red and yellow watermelon cubes attractively on top (alternating clusters for color contrast). Scatter watermelon radish slices over the salad. Dot with pickled shallots and sprinkle crumbled feta and chopped hazelnuts evenly. Add mint leaves if using.

Citrus Vinaigrette

Whisk the dressing: in a small bowl or jar, combine lemon juice, orange juice, champagne vinegar, honey and Dijon mustard. Whisk until honey is dissolved and mustard is incorporated. Slowly stream in the olive oil while whisking vigorously (or shake in a jar with a tight lid) until the dressing emulsifies. Season with sea salt and black pepper and taste; adjust acidity or sweetness (add up to 1/2 tsp honey or 1/2 tsp vinegar) to preference.

Dress and serve: Right before serving, drizzle about 2–3 tablespoons of vinaigrette over the assembled salad (reserve any extra vinaigrette to serve on the side). Gently toss or lift with two spoons to coat the greens and watermelon without smashing the fruit. Finish with another light sprinkle of hazelnuts and a few extra crumbles of feta if desired. Serve immediately.