| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons champagne vinegar
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup grapeseed oil
- 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
- 1 small red onion, sliced thin
- 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
- 3 ounces feta cheese, cubed
Instructions
- Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.
- Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 684 |
| Total Fat | 47 g |
| Saturated Fat | 7 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 54 g |
| Protein | 9 g |
| Cholesterol | 19 mg |
| Sodium | 353 mg |
Reviews
I was so lucky to get to be one of the one hundred Elvis fans to attend this Dinner Impossible in Memphis. This salad was the first dish I tasted that day, and at that moment I knew I was going to experience a very special meal. The combination of all the flavors combined with the watermelon and feta is different, delightful, and amazing. I would never have thought of putting watermelon in a salad. I make it often, with spinach leaves substituted for the arugula. I wish that everyone could experience this salad. Thank you, Robert Irvine!
This is delicious! I’ve made it twice this week! That’s how good it is. The second time, I used tomato & basil feta (and more of it). I think it was even better! If you like sweet, savory & salty together on top of the cool & refreshing, this is a “must try”!
We ate this salad at his restaurant, Eats! in Hilton Head and it was surprisingly awesome. Even the kids loved it. Made it at home and it’s super easy, too!
Very tasty. I added grape tomatoes which ended up being a nice addition. I loved the depth of flavors! And so easy to make. Maybe add toasted pine nuts next time??
I just made this last night! What a tasty salad! I highly recommend it with a spicy dish, i.e. Jerk Chicken.
I served this recipe at an informal dinner at my house and it was a success as everyone commented on how great it was! I was even approached for the recipe the next day! I must note, however, that I substituted the arugula for a spring mix of lettuces because not everyone likes such a bitter lettuce as arugula. Nonetheless, it is a very easy and very tasty salad and I think all home cooks should try this before the watermelon season is over!!
If I’m judging this dish at Iron Chef I’m giving it its full 10 points for flavor. But it lacks a bit in presentation, it looks a little sloppy on the plate.
Next time I’ll start with a layer of thin melon slices on the bottom, top with dressed greens and onions, place some melon balls or chunks around the edge, and few on top of the greens and top the whole thing with a little more dressing and the feta. When you mix the melons in with the arugula it just loses its structure and looks like a mess (a tasty mess, but a mess).
The only change to the recipe I made was to use a combination of cantaloupe and watermelon (yum), and I used extra virgin olive oil instead of grapeseed oil. For the record, the recipe makes tons of dressing. Didn’t come close to using it all.
I went looking for a melon arugula salad recipe and this gave me exactly the flavor I was looking for. I’ll tweak the presentation next time, but this is definitely a keeper!
So simple, so pretty and so refreshing. I used my basic vinaigrette and added mint to the watermelon. I also used scallions because I didn’t have a red onion. It was sensational. Pepper and watermelon – who knew?