Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Plate
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups loosely packed arugula
- 1 cup loosely packed flat-leaf parsley leaves
- 1 cup loosely packed torn mint leaves
- 1 (2-lb.) piece seedless watermelon, rind removed, cut into 1" cubes
- 20 kalamata olives, smashed, pitted, and halved
- 1 jalapeño, stemmed, seeded, and julienned
- 1⁄4 small red onion, thinly sliced and soaked in ice water for 30 minutes
- 4 oz. feta cheese, crumbled (about 1⁄4 cup)
- 2 tbsp. extra-virgin olive oil
- 2 limes, halved
- Coarse sea salt and freshly ground black pepper, to taste
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