A brightly colored and cheerful salad that nicely balances sweet and salty, this is a perfect accompaniment to grilled meat or fish.
Be sure to make the salad immediately before serving, otherwise the salt in the cheese, nuts, and dressing will draw too much liquid out of the watermelon, diluting the flavors.
2 tablespoons freshly squeezed orange juice (from about ½ orange)
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1 tablespoon minced shallot 2 teaspoons
Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
6 cups 1- inch- diced watermelon, rind removed (about 2½ pounds watermelon with rind)
8 ounces feta, crumbled
4 cups lightly packed baby arugula
½ cup smoked or roasted almonds or other favorite nut, coarsely chopped
1. Whisk together the orange juice, lemon juice, shallot, mustard, salt, and pepper in a small bowl. Slowly add the olive oil in a thin stream, whisking constantly, to make a thick dressing.
2. Place the watermelon and feta in a large bowl and add 2 tablespoons of the dressing. Toss to coat. Add the arugula and toss to coat, slowly adding ¼ cup more dressing, or as needed. Top with the almonds for texture.
– Dave’s Melons
Dave Leavitt, aka “The Melon Whisperer,” grows a dozen exquisite melon varieties on leased land in the Berkshires. Self-taught and passionate, Dave’s melons are beloved by chefs and shoppers alike for their flavor and freshness. You can find them at Guido’s Fresh Marketplace in Pittsfield.