This fresh salad balances sweet, tart, salty, spicy and fresh.
INGREDIENTS
- 1 small seedless watermelon, peeled and cut in 1-inch-thick slices
- ½ cup plus 2 Tbsp. olive oil, divided
- ½ tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. cumin
- 1/8 tsp. paprika
- ¼ cup lime juice
- 1 jalapeno, seeded and minced
- 1 Tbsp. honey
- 1 garlic clove, minced
- 8 oz. arugula
- ½ cup crumbled feta cheese
- ½ red onion, thinly sliced
- ¼ cup minced mint
PREPARATION
• Prepare a grill for high, indirect heat.
• Brush the watermelon slices with 2 tablespoons olive oil and sprinkle with the salt, pepper, cumin and paprika. Grill just until browned and marked on both sides. Dice the grilled watermelon.
• In a small bowl, make the dressing by whisking together the lime juice, jalapeno, honey, garlic and the remaining ½ cup olive oil.
• In large bowl, combine the watermelon, arugula, feta, red onion and mint. Drizzle the dressing over the salad to taste and toss to coat.
This article appears in Aug 1-31, 2011.