In this summer Watermelon salad, from Saveur Issue #113, watermelon is a sweet counterpoint to the briny pungency of feta and olives.3 cups loosely packed arugula or rocket
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed torn mint leaves
1kg piece seedless watermelon, rind removed, cut into 3cm cubes
20 kalamata olives, smashed, pitted, and halved
1 jalapeño, stemmed, seeded, and julienned
1⁄4 small red onion, thinly sliced and soaked in ice water for 30 minutes
110g feta cheese, crumbled (about 1⁄4 cup)
2T extra-virgin olive oil
2 limes, halved
Coarse sea salt and freshly ground black pepper, to taste
- In a large bowl, toss together the arugula, parsley, and mint. Divide greens between 4 serving bowls or plates.
- In a medium bowl, toss together watermelon, olives, jalapeño, and onion.
- Spoon the watermelon mixture, with its juice, evenly over the greens.
- Sprinkle each salad with some of the feta and drizzle with olive oil.
- Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.
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