Ingredients
Scale
Watermelon Salad:
- 24 ounces (about 5 cups) diced watermelon
- 5 ounces baby arugula
- 4 ounces crumbled feta cheese
- 1/2 cup chopped pistachios, divided
- 1/2 cup crispy fried shallots, divided
- 1/4 cup (about 0.25 ounce) julienned fresh mint leaves
White Balsamic Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Instructions
- Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Assemble the salad. In a large mixing bowl, combine the watermelon, arugula, feta, half of the pistachios, half of the shallots and mint. Drizzle evenly with the vinaigrette. Toss very gently until combined.
- Serve. Serve immediately, garnished with the remaining pistachios, crispy shallots, and an extra twist of black pepper. Enjoy!
Notes
Recipe inspired by the watermelon salad at Little Gem in Ojai — be sure to stop in and try theirs if you’re in town!