FoodWage
Watermelon Salad With Feta And Mint
Freezing watermelon briefly compresses the texture and intensifies the flavor, making for a cool, restaurant-style salad that’s actually a breeze to make. Soaking the onions in ice water makes them crunchier and more mild tasting.
Ingredients for servings
seedless watermelon peeled
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0.5 teaspoon salt
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0.25 small red onion very thinly sliced
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3 tablespoon fresh lemon juice
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1 teaspoon lemon zest finely grated
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2 teaspoon honey
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2 tablespoon olive oil
Black pepper to taste
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3 cup arugula or baby spinach
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0.33333333333 cup crumbled feta cheese
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4 tablespoon torn fresh mint leaves
Watermelon Salad with Feta and Mint
Directions
Cut the watermelon into 1-inch cubes. Sprinkle with salt and place in an even layer in a large zip-top plastic bag. Press out as much air as possible and lie the watermelon flat in the freezer. Place a few items on top to weigh the fruit down (such as bags of frozen vegetables). Freeze for 2 hours.
Meanwhile, soak the sliced red onions in a large bowl of ice water. In a separate bowl, whisk together the lemon juice, zest and honey. Slowly whisk in the oil and season with pepper.
Remove the watermelon from the bag and transfer to a large serving bowl. Drain the red onions, pat them dry and add them to the bowl. Add the arugula and dressing; toss to coat. Sprinkle the cheese and mint over the top of the salad and serve immediately.