Watermelon & Feta Salad Recipe

Prepare watermelon

Cut a chilled seedless watermelon into 1-inch cubes. Measure about 6 cups and transfer to a large mixing bowl. Pat cubes briefly on paper towels if very juicy to avoid diluting dressing.

Prepare greens and herbs

Trim arugula, discard thick stems if desired, and loosely tear basil leaves into medium pieces. Add arugula and basil to the bowl with watermelon and gently toss to combine.

Add feta and jalapeños

Sprinkle 1 cup crumbled feta over the salad mixture and add the sliced pickled jalapeños. Gently toss once or twice so ingredients are evenly distributed, taking care not to crush watermelon.

Blend whipped feta

Place 3 oz feta, 2 tbsp Greek yogurt, 1 tsp lemon juice, 1 tsp olive oil and 1 tsp black pepper in a small food processor or blender. Pulse until smooth, scraping down sides as needed. Add up to 1 tbsp water, 1/2 tbsp at a time, to reach a thick but spreadable consistency. Taste and adjust lemon or pepper. Transfer to a small bowl and set aside.

Emulsify dressing

In a jar or small bowl combine 1 cup fresh blood orange juice, 1 tbsp champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk to dissolve salt and emulsify while slowly streaming in 3 tbsp extra-virgin olive oil until dressing is combined. Taste and adjust salt, honey or vinegar for balance. If blood orange is very sweet, add a little more vinegar; if very tart, add a pinch more honey.

Dress the salad: Pour about 3 to 4 tablespoons of the blood orange vinaigrette over the watermelon-arugula mixture and gently toss to coat. Reserve extra vinaigrette to pass at the table.

Plate: Transfer dressed salad to a serving platter or individual plates, arranging watermelon and arugula so both show.

Dot with whipped feta: Using a small spoon or piping bag, place small quenelles or dollops of whipped feta across the salad for creamy contrast.

Garnish and finish: Drizzle 1 tsp extra virgin olive oil over the top, sprinkle flaky sea salt evenly, scatter toasted pine nuts if using, and add a few extra torn basil leaves. If desired, scatter a few additional crumbles of feta and a few extra sliced pickled jalapeños for heat.

Serve immediately: This salad is best served right away while watermelon is cold and vinaigrette fresh. Pass remaining vinaigrette on the side.