recipes barefoot contessa

Arugula Watermelon and Feta Salad (Serves 4)

Copyright 2009, Ina Garten, All Rights Reserved

Photo: Courtesy of the Food Network

For the vinaigrette:
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup minced shallots (1 large)
1 tablespoon honey
½ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

3 cups (4 ounces) baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good Feta cheese, ½-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.