Watermelon, Feta, and Mint Salad Recipe

1. Prepare Watermelon

Remove the rind from a seedless watermelon and cut the flesh into 1-inch chunks. Aim for about 2 pounds or 1 kilogram of chunks once the rind is discarded. Place these watermelon chunks into a large bowl.

2. Add Lemon and Zest

Use a sharp vegetable peeler to remove four 2-inch strips of zest from a lemon. Finely chop the zest with a knife, and squeeze out 1 tablespoon (15ml) of lemon juice. Add the lemon juice and half of the chopped zest to the bowl with the watermelon.

3. Add Mint and Olive Oil

Roughly chop about 1/4 cup (10g) of fresh mint leaves and add them to the bowl along with 3 tablespoons (45ml) of extra-virgin olive oil.

4. Optional: Add Arugula

If you like, you can also add up to 4 ounces (1 quart) of fresh arugula leaves at this point. Toss the watermelon mixture until it’s evenly dressed, ensuring all ingredients are lightly coated.

5. Season the Salad

Season the mixture lightly with kosher salt and freshly ground black pepper. Then, transfer the salad to a wide, shallow bowl or a large plate, spreading it out evenly.

6. Add Feta and Serve

Crumble 4 ounces (110g) of feta cheese over the top of the salad. Sprinkle the remaining lemon zest over the feta, and finish with a drizzle of extra-virgin olive oil and a few more grinds of black pepper. Serve the salad immediately and enjoy the fresh, vibrant flavors.