Watermelon & Feta Salad with Mint and Pickled Red Onions
Chef Stephanie Banyas
American
Salad
Indulge in a refreshing symphony of flavors with this vibrant watermelon salad featuring zesty feta and pickled onions. Each bite is a burst of summer essence, perfectly marrying the crisp sweetness of juicy watermelon with hints of fresh mint and peppery arugula.
Ingredients
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- 1 large red onion, halved and thinly sliced
- 1/2 cup lime juice (from about 6 limes)
- Few slices of serrano, jalapeno or habanero, optional
- 1 1/2 teaspoons kosher salt
- Pinch of sugar
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- 1 teaspoon finely grated lime
- ¼ cup fresh lime juice
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 2 tablespoons (extra-virgin olive oil, plus more for drizzling)
- 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded), very cold
- 1/4 cup roughly chopped fresh mint leaves
- 2 to 4 ounces arugula leaves (optional)
- 4 ounces Greek feta cheese, crumbled
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Chef’s Knife
Cutting Board
Citrus Juicer
Zester
Large Prep Bowl
Serving Bowl
Directions
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Whisk together the lime zest, juice, honey, salt and pepper in a large bowl. Add the watermelon, mint, arugula and toss to combine.
Fold in feta and onion. Serve!