Watermelon Feta Rocket Salad Recipe
Gluten Free - Watermelon/ Rocket Lettuce/ Cucumber/ Feta/ Candied Walnuts/ Balsamic Dressing
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Ingredients
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Salad
Candied Walnuts
Balsamic Dressing
Method
Candied Walnuts
- 1
Toast and candy walnuts
Line a small baking sheet with parchment or a silicone mat. In a medium nonstick skillet over medium heat, combine 1 cup walnuts, 2 tbs sugar and 1 tsp butter. Stir constantly as the sugar melts and coats the walnuts, 3–5 minutes. When the sugar is glossy and the walnuts are fragrant, sprinkle 1/4 tsp sea salt, stir to combine, then immediately transfer to the prepared sheet and separate with a fork to cool. Let cool completely; pieces will harden as they cool.
Balsamic Dressing
- 2
Make dressing
In a small bowl or jar, whisk together 3 tbs balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard and 1 tsp fresh lemon juice until smooth. While whisking, slowly drizzle in 3 tbs extra-virgin olive oil to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed (add a pinch more sugar or honey if too sharp). Keep at room temperature until ready to dress the salad.
Salad Assembly
- 3
Prepare watermelon and cucumber
Cut about 4 cups seedless watermelon into 1-inch cubes. If using a whole watermelon, trim rind and remove any remaining seeds. Slice 1 cup English cucumber (about 1 medium) into half-moons about 1/4-inch thick; if skin is waxed, peel first. Place both in a large mixing bowl.
- 4
Prepare other salad components
Thinly slice 1/4 cup red onion and separate into rings. Crumble 1 cup feta cheese if not pre-crumbled. Tear 1/4 cup fresh mint leaves into smaller pieces. Measure out 4 cups packed rocket (arugula) and add to the mixing bowl with watermelon and cucumber.
- 5
- 6
Add feta, walnuts and finish
Scatter the crumbled feta, torn mint and thin red onion slices over the tossed salad. Roughly break the cooled candied walnuts and sprinkle them on top. Finish with an additional light drizzle of dressing if desired and a grind of fresh black pepper.
- 7
Serve
Transfer salad to a serving platter or divide among plates. Serve immediately so watermelon remains crisp and walnuts stay crunchy. Leftover dressing can be stored in the refrigerator for up to 5 days; candied walnuts keep in an airtight container at room temperature for 2–3 days.