Recipe: Arugula, Watermelon, Mint and Feta Salad

For the vinaigrette

¼ cup freshly squeezed orange juice

¼ cup freshly squeezed lemon juice

¼ cup minced shallots (1 large shallot)

1 tablespoon of honey

½ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper



6 cups baby arugula, washed and spun dry

1/8th seedless watermelon, rind removed and cut into 1- inch cubes

12 ounces good feta cheese, ½-inch diced

1 cup (4 ounces) whole fresh mint leaves, julienned



Whisk together the orange juice, lemon juice, shallots, honey, salt and pepper.  Slowly, pour in the olive oil, whisking constantly, to form an emulsion.  If not using within 1 hour, store the dressing covered in the refrigerator.

Place the arugula, watermelon, feta and minty in a large bowl.  Drizzle with enough vinaigrette to coat the greens lightly and toss well.  Taste for seasonings and serve immediately.

David Black
David Black


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