Watermelon, Tomato & Feta Salad

Serves 4


1/4 teaspoon grated lime zest

1-1/2 tablespoons fresh lime juice

1-1/2 teaspoons honey

¼ teaspoon Marash or Aleppo chili, or more to taste

Kosher or sea salt to taste

2 tablespoons extra virgin olive oil

¼ small red onion, shaved or sliced paper thin

3 cups peeled and cubed watermelon, seeded if necessary

1 large or 2 small tomatoes, cubed like the watermelon

4 radishes, shaved or sliced thin

Fresh mint leaves

6 ounces feta, preferably Greek, French or Israeli

3 to 4 ounces baby arugula


In a small bowl, whisk together the lime zest, lime juice, honey, chili and a pinch of salt. Whisk in the olive oil. Let stand 10 minutes, then taste and adjust the seasoning.

Put the red onion in a small sieve and rinse briefly under hot water. Shake well and pat dry on paper towels.

Put the watermelon, tomatoes, radishes and red onion in a bowl. Add as many mint leaves as you like, tearing them into small pieces if they are large. Add half of the feta and just enough of the dressing to coat the salad lightly; you may not need it all. Toss gently and taste.

Put a tuft of arugula on each of 4 salad plates. Divide the salad among the plates. Top each salad with some of the remaining feta. Serve immediately.