Imen Ina Garten Feta Watermelon Salad is a cold summer bowl of juicy watermelon, diced feta, peppery arugula, and ribbons of fresh mint tossed in a bright citrus dressing. The sweet fruit and salty cheese hit at the same time, which is why every forkful feels so satisfying on a hot afternoon.
Ina featured this salad on her Barefoot Contessa show during the “Surprise Surprise” episode, and she built the vinaigrette around freshly squeezed orange and lemon juice whisked with honey and minced shallots. She insists on spinning the arugula completely dry before tossing, because the dressing clings better to dry leaves and coats every piece of watermelon evenly.
The orange juice rounds out the tartness of the lemon while the honey bridges the sweet fruit and salty cheese into one clean bite. You can whisk the vinaigrette up to an hour ahead and keep it covered in the fridge, so all that is left at serving time is a quick toss in a big bowl.
Ina Garten Feta Watermelon Salad
Description
A cold, no-cook platter of ripe watermelon cubes and thick feta pieces over a bed of baby arugula and julienned mint, brought together by an orange-lemon honey vinaigrette whisked with minced shallots.
Ingredients
For the vinaigrette:
For the salad:
Instructions
- Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper in a medium bowl. Slowly pour in the olive oil, whisking constantly, to form a smooth 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.
FAQs
Why does Ina use orange juice in a salad vinaigrette?
Orange juice brings natural sweetness that softens the sharp acidity of lemon juice without adding refined sugar. That gentle citrus base also works with the honey to take the raw edge off the minced shallots in the dressing. She uses a similar citrus-and-honey balance in her Roast Chicken With Croutons to brighten the pan juices.
Why does she dice the feta instead of crumbling it?
Clean half-inch cubes give you a distinct salty bite in every mouthful rather than fine crumbs that dissolve into the vinaigrette. The firm pieces also hold their shape against the soft watermelon, so each ingredient stays visible on the plate. That attention to how each piece is cut is something Ina carries through all her cooking, even a hearty dish like her Pastitsio.
What is the best way to dry arugula for this recipe?
Ina spins the leaves completely dry in a salad spinner, because wet greens dilute the dressing and leave a watery puddle at the bottom of the bowl. The vinaigrette sticks better to dry leaves and coats the watermelon evenly in the toss. If you do not own a spinner, spread the washed arugula on a clean kitchen towel and gently roll it up to absorb the moisture.
Can I prepare any part of this salad in advance?
The vinaigrette holds well in the refrigerator for up to one hour, so you can whisk it together before guests arrive. Cut the watermelon and dice the feta ahead and keep them chilled in separate containers until serving time. The arugula and mint should only go in right before you toss, because they wilt quickly once dressed.
How should I cut the mint for this salad?
Ina calls for julienned mint, which means stacking several leaves, rolling them tightly, and slicing across in thin ribbons. This technique releases the oils slowly and keeps the mint from bruising into dark patches on your plate. The thin strips distribute evenly through the salad, so you taste a little fresh herb in every bite.
What proteins pair well with this watermelon salad?
Grilled chicken, seared shrimp, or lamb chops all work because the cold fruit and tangy dressing cut right through rich, smoky meat. The Caramelized Shallots make a warm side that contrasts nicely with the chilled bowl. You could also serve the Mustard Roasted Potatoes alongside for a more filling summer dinner.
