Warm weather has arrived across the country, and nothing says summer quite like watermelon. Rather than serving watermelon slices at your next backyard barbecue, why not try something a little different with this recipe from Chef David Walker for watermelon and feta salad. And learn more about the health benefits of watermelon from Registered Dietitian Maddy David and Jenna Quave.
Watermelon Feta Salad
By Chef David Walker
- ½ fresh red or yellow watermelon
- 6 ounces fresh whole Greek feta cheese
- 6 ounces arugula
- 2 ounces sliced almonds
- 1 cup balsamic vinegar
- 1 ounce extra virgin olive oil
- Sea salt and fresh black pepper, to taste
Preheat the oven to 350°F. Lay a single layer of sliced almonds on a baking tray. Place almonds in the oven and bake for 3 to 5 minutes or until golden brown. Using a large knife, cut the watermelon in half. Lay the flat side of watermelon onto a clean cutting board and peel the rind off, exposing the fruit. Cut the watermelon into 1-inch thick slices, then lay the slices flat and cut again into 1-inch cubes. Heat a small saucepan on medium-low, add the balsamic vinegar, then stir until it forms a glaze consistency. Set aside to cool at room temperature. Cut the feta cheese in 1x1-inch cubes. In a small mixing bowl, add the arugula, sliced almonds, olive oil, and salt and pepper to taste, then toss. Plate the mixture of greens in the center of a dinner plate. Next, add the cubed watermelon on opposite corners from each other and the cubed feta on the other opposite corners of the plate. Drizzle with balsamic glaze and enjoy!