July Recipe - Watermelon and Feta Salad

Refreshing and hydrating, this watermelon salad is perfect for summer picnics and potlucks. It comes together quickly but you do need to let it marinate for at least an hour before serving. The recipe is another favorite from What’s Gaby Cooking.

Watermelon and Feta Salad 

SALAD INGREDIENTS

• 1 small seedless watermelon, cut into 1 inch cubes

• 1 shallot, finely chopped

• 4 tablespoons mint torn, plus more for garnish

• 2 tablespoons olive oil

• Kosher salt and freshly cracked black pepper to taste

• 1 block fresh feta cheese, cut into ½ inch cubes 

• 3 Persian cucumbers, sliced into ½ inch thick rounds

• 2-3 handfuls of arugula

VINAIGRETTE INGREDIENTS

• 4 tablespoons olive oil

• 3 tablespoons red wine vinegar

• 3 cloves garlic chopped

• 1 teaspoon dried oregano

• Kosher salt and freshly cracked black pepper to taste

INSTRUCTIONS

1. MARINATE WATERMELON. Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

2. PREPARE VINAIGRETTE. In a small jar or bowl whisk together the vinaigrette ingredients. 

3. COMBINE SALAD AND SERVE. Remove watermelon mixture from the fridge.  Add the feta and cucumbers and toss to combine. Place 2-3 handfuls of arugula on a serving platter.  Top with watermelon mixture.  Drizzle with the vinaigrette and season with salt, pepper and extra mint.