Feta and Watermelon Salad with Arugula

adapted from the Boston Globe Magazine, July 2010
by Elizabeth Whitney and Bill Maddix

serves 6

5 cups bite-size cubes of seedless watermelon (about 1¼ pounds trimmed)
Salt
1 tablespoon lemon juice
1½ tablespoons red wine vinegar
1 large shallot, minced (about ¼ cup)
Pepper
4 tablespoons extra-virgin olive oil
12 cups (loosely packed) arugula (or mixed salad greens), washed and dried
1 cup halved grape or cherry tomatoes
1 cup crumbled/cubed feta cheese (about 4 ounces)
⅓ cup fresh mint, roughly chopped

Toss the watermelon gently with ¼ teaspoon (or so) salt in a colander set over a large bowl; refrigerate until the watermelon exudes about ¼ cup juice, about 30 minutes. Discard the juice.

Mix the lemon juice, vinegar, shallot, ½ teaspoon of salt, and pepper to taste. Vigorously whisk in the olive oil to blend. Taste and adjust the seasoning with salt and pepper, if necessary.

Toss the arugula with half of the dressing mixture, and spread on a large serving platter or arrange on individual serving plates.

Combine the watermelon, tomatoes, feta, mint and the reserved dressing and toss to coat. Spread on the bed of greens. Serve immediately.

Mixing watermelons with different color flesh adds a colorful twist. We find that the salad is best with a fairly firm fresh feta; good quality really makes a difference. We use as many or as few greens as we have available; the fruit, tomatoes, and feta with the dressing are what counts.