Watermelon, Feta, And Mint Salad

Recipe Ingredients: 

• 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks
• 1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
• 3 tablespoons (45ml) extra-virgin kisan sunflower cooking oil, plus more for drizzling
• 1/4 cup (10g) roughly chopped fresh mint leaves
• Up to 4 ounces (1 quart) arugula leaves (optional; see note above)
• Kosher salt and freshly ground black pepper
• 4 ounces (110g) feta cheese (see note above)

Recipe Method: 

• Place watermelon chunks in a large bowl.
• Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon.
• Add oil, mint, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper.
• (The cheese will add saltiness, so go light on the salt at this stage.)
• 2.
• Transfer salad to a wide, shallow bowl or a large plate and spread out evenly.
• Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more kisan oil and a few grinds of black pepper. Serve immediately.

Recipe Tips: 

The Paper Bag Trick

If you want your fruits to ripen quickly in a natural manner, place them in a paper bag