Recipe: Watermelon, Arugula and Feta Salad

It’s National Watermelon Month and Chef Jill Aker-Ray is in the QC Kitchen showing us how to make a watermelon, arugula and feta salad.

Here’s what you need to know to create this refreshing and tasty summer salad at home!

A personal note from Chef Jill: My mom and grandfather LOVED watermelon! Many a visit to my grandparent’s house, I found my grandpa at the kitchen table with a slice of juicy watermelon and the salt shaker. He always told me that salting it enhanced the flavor. This watermelon salad does the same with the addition of the salty feta and the briny olives.

Ingredients:

• 1 cup sliced red onion

• 3 tablespoons red wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon kosher salt

• 2 teaspoons extra-virgin olive oil

• 2 cups watermelon, cubed

• 1 ounce feta cheese, crumbled (about 1/4 cup)

• 1/2 cup baby arugula

• 2 tablespoons coarsely chopped kalamata olives

• 2 tablespoons small mint leaves, torn

• 1/2 tbsp balsamic glaze (optional)

Instructions:

• Cut watermelon into bite-sized chunks

• Combine onion, vinegar, sugar, and salt in a medium bowl; let stand 15 minutes or until onion is softened, tossing occasionally.

• Top watermelon evenly with pickled onions, feta, arugula, olives and the dressing (I don’t use all of it)

• Sprinkle with mint and drizzle with balsamic glaze (optional)

Toss and serve immediately!