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Watermelon Feta Salad

What a perfect week for a Watermelon Feta Salad! Jenn Brodsky’s recipe is easy, delicious, and bursting with freshness. It hits all the important flavour notes: sweet, salty, creamy, and sour. Watermelon, feta, olives, citrus, and quick pickled shallots create the perfect summer salad experience. A delicious lunch salad or bbq accompaniment, and serious crowd pleaser!

 

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 2 servings

 

Ingredients – Salad

  • Approximately 4 cups cubed watermelon
  • ½ cup cubed or crumbled feta cheese
  • ⅓ cup sliced pitted kalamata olives
  • 2 cups packed arugula
  • large handful of mint leaves
  • 1 orange, peeled and segmented (cut over a bowl and save the juice for dressing)
  • ⅓ cup toasted pine nuts

 

Ingredients – Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar (Jenn likes a thick, aged balsamic)
  • sea salt flakes and freshly ground black pepper, to taste
  • reserved orange juice
  • pinch of sea salt

 

Ingredients – Pickled Shallots

  • 2 medium shallots, peeled and thinly sliced
  • ¼ teaspoon sea salt flakes
  • 1 teaspoon sugar
  • crushed black pepper
  • ⅓ cup rice wine vinegar

 

Method

  1. First, prepare the shallots by putting vinegar, sea salt, sugar, and pepper in a medium, heat-safe bowl.
  2. Stir quickly to dissolve and microwave for 30 seconds to warm.
  3. Add shallots and ensure that they are completely submerged in the liquid.
  4. Cover and rest for 15 t0 30 minutes to allow them to pickle.
  5. When ready to use, drain the vinegar or use a fork to scoop out the shallot slices. Any leftovers can be stored in the fridge for a week or so, to be enjoyed on sandwiches, burgers or salads.
  6. For dressing, add the reserved orange juice, balsamic, olive oil, and sea salt to a lidded jar and shake well.
  7. In a large bowl or on a long platter add watermelon, feta, olives, mint, orange, arugula, and pickled shallot.
  8. Drizzle dressing over the salad. Toss and mix gently if you’ve chosen a bowl – just until the dressing is evenly distributed.
  9. Sprinkle pine nuts over the bowl or platter, and you are ready to enjoy!