From Chef Christian Reynoso
- 1 lemon
- 1 lime
- 3 scallions
- 1⁄2 cup TRULY® 100% Extra Virgin Olive Oil
- 3⁄4 teaspoon paprika
- 1⁄2 teaspoon coarsely ground black pepper
- 1 small - 2 1⁄2 pound seedless watermelon, cubed 8 ounces
- Greek feta kosher salt, to taste
- 3 ounces arugula handful of Italian parsley leaves (optional)
Corto’s TRULY® 100% Extra Virgin Olive Oil becomes not only a dressing, but a flavorful marinade for salty, briny feta in this refreshing salad. Add sweet, citrus-spiked watermelon and you have a salad that is vibrant, rich, and nourishing. Stone fruit such as peaches and nectarines also work nicely as a watermelon substitute.
Zest the lemon and lime into a small sauté pan; then slice the scallions thinly, reserving the dark green parts and adding the white and light green parts to the pan along with the Truly® 100% Extra Virgin Olive Oil, paprika, and black pepper. Stir everything together then heat over low. Once the oil starts to simmer, about 2-3 minutes, turn o the heat. Set aside and let cool.
Prepare the watermelon by cutting into small cubes. Juice the lemon and lime (about 6 tablespoons) over the watermelon and season with salt. Toss well and set aside. Cut the feta into small cubes a little smaller than the watermelon and add to the olive oil mixture. Toss the feta enough to coat it well and let sit in marinade for 15 minutes.
To serve, spread the arugula on the base of platter or individual plates, top with watermelon, and some of its juices from the bottom of the bowl. Then top with the marinated feta and a generous drizzle of the marinade oil. Lastly, add the reserved green parts of the scallion and leaves of Italian parsley as garnish.