After some cold, foggy days, the sun has returned to the San Francisco Bay Area. It finally feels like summer has arrived, a few days late, a few days past the Solstice. Who knows how long it will last? The climate is strange here, and summers are often less pleasant than the Spring and Fall. But the forecast says it’s going to stay hot for the next week, so real summer food is in order.
I have always loved mint in fruit salads. This salad combines fruit and mint the way I like it, except with savory notes as well. Some of it is inspired by other watermelon salad recipes I’ve seen kicking around the internet. Other parts are inspired by my own personal tastes, and what happened to be in the fridge and garden. The result is a very refreshing salad, perfect for a light lunch or dinner, sitting out on the deck with friends.
Summer Watermelon Salad
4 cups watermelon chunks
2 cups arugula, loosely packed
4 spring onions, chopped finely
8 large mint leaves, chopped roughly
2 tsp candied lemon peel, minced
3/4 cup Feta cheese chunks
1 large Meyer lemon
4 tablespoons olive oil
In a large bowl, combine watermelon, arugula, spring onions, candied lemon peel, mint and Feta. I candy my own lemon peel (it’s really easy, and a good use for all those leftover peels that normally get thrown out), but you can also buy it in stores, or just use a little lemon zest instead. Squeeze the juice of one lemon (it doesn’t have to be Meyer, but that’s what I used because they’re hanging outside my window) onto the salad. Add olive oil. Mix. Serve chilled.