Watermelon Feta and Mint Salad Recipe
Ingredients
- 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)
- 1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
- 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
- 1/4 cup (10g) roughly chopped fresh mint leaves
- Up to 4 ounces (1 quart) arugula leaves (optional; see note above)
- Kosher salt and freshly ground black pepper
- 4 ounces (110g) feta cheese (see note above)
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