When it’s hot outside, there’s nothing better than a refreshing summer salad. And do I have the perfect salad for you!
My friend Frank Mancuso is a man of MANY talents. I won’t go into all of his wonderful qualities, but he is wickedly funny, always looks like a million bucks and he’s pretty awesome in the kitchen. My nickname for Frank is “Moffie” which stands from “My Other Frankie”. At first I was the only one who called him this term of endearment but now many of my friends only know him as Moffie.
When Moffie first made this Watermelon and Feta salad for me, I nearly died. It is that good.
For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup minced shallot (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground black pepper
For the salad:
- 1 medium seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, 1/2-inch diced (dry not wet)
- 6 cups arugula clean and dry
- 2 cups whole fresh mint leaves, julienned
Directions
Whisk together the orange and, 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. ENJOY!
Please share your favorite summer salad with us! We can all use some new ideas in the kitchen. A special thanks to Moffie for sharing his culinary secrets!
Be Healthy,
Molly
P.S. And HAPPY BIRTHDAY Mom! I love you.
I love this salad. I’ve had it many times. I was wondering if anyone knew a substitute for the watermelon? My boyfriend is allergic! And Happy Birthday Linda! I love you too.
I will ask Moffie what he would suggest and let you know. Thanks for the comment!
OMG that sounds wonderful! I will have to try that this weekend. I’ve been eating this salad almost daily. It’s a toubuli recipe but instead of using bulgar wheat – I use quinoa. Gives it a protein punch and it’s great for folks who are gluten free…
1 cup of quinoa (I really enjoyed the tri color quinoa from Trader Joe’s)
3tbsp mint (or more if you like more)
3tbsp chopped fresh (must be fresh) parsley or cilantro
1 cucumber, peal removed, seeds removed and minced
1 tomato, seeds removed and minced
2 cloves garlic
Olive oil to taste
juice from 1/2 lemon
salt to taste
Make quinoa according to box. IMPORTANT – always rinse quinoa before cooking or it will be very bitter. Let the quinoa cool completely and then add all the other ingredients and toss together. The longer it sits in the fridge, the better it tastes.
I just added purple onion to my latest batch and it gives it a really nice bite.
Thanks Julie! I can’t wait to try your salad…it sounds delicious and I am growing mint this year! Keep the recipes coming 🙂
Can’t wait to try this salad – actually, both of them! Thanks, Molly.
A very Happy Birthday to you, Linda – hope you have an awesome day and an even better year!
Thanks so much Michele! If you have a favorite summer salad, please share it with us! Thanks for taking the time to comment 🙂
Linda, Happy happy birthday, love you too!!
As far as the salad goes, I ate it morning, noon and night when Molly made it for us! That serve immediatley is optional………….Wow, its that good!!
I did laugh the next morning when I saw you eating that salad for breakfast! Thanks for the comment Lynne 🙂