Summer Fresh Salad

A while back (when I learned to make Pastitsio) my mom and I tried this salad recipe by Ina Garten. It was absolutely delicious and I meant to share it with you forever ago!

After trying the salad we highly recommend making a couple minor adjustments. I'll include Ina's original recipe and then make my notes in italics.

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
  
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced *I am a feta spaz, but the saltiness of the cheese with the watermelon is so good, so I recommend doubling the amount of feta AND I would crumble it versus dicing it.
• 1 cup (4 ounces) whole fresh mint leaves, julienned *we only used half a cup and it was WAY too much mint...I'd suggest doing a couple of tablespoons
  

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

YUM!