Food Network Eats

Arugula and Watermelon Salad with Feta

From Food Network Kitchens

TOTAL Time: 25 mins

ACTIVE Time: 25 mins

Yield: 8 servings

Ingredients

Canola oil, for frying
4 ounces sourdough bread, about 1/4 of a loaf, crusts removed, torn into 1 to 2-inch pieces (about 2 cups)
Kosher salt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon minced shallot (about 1/2 a medium shallot)
Freshly ground pepper
1/4 cup extra-virgin olive oil
8 cups baby arugula, 5 1/2 ounces
1/4 of a large watermelon (about 3 pounds), rind removed, cut into 3/4-inch pieces (about 5 1/2 cups)
6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/4 cups)
1 cup fresh basil leaves, torn into large pieces

Directions

1. In a large skillet, heat 1-inch of canola oil, about 4 cups, to 360 degrees F. Add the torn bread and fry, turning, until deep golden brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Sprinkle with a pinch of salt and set aside.

2. In a small bowl, whisk together the lemon juice, honey, shallot, 3/4 teaspoon salt and 1/4 teaspoon pepper. While whisking, slowly drizzle in the extra-virgin olive oil until emulsified.

3. In a large bowl gently toss the arugula, watermelon, feta, basil and fried croutons with the dressing until combined. Season to taste with salt and pepper and serve.

Cook's Note: This salad is best served right after it is dressed. To make in advance, arrange all the components, except the croutons, on a serving platter and chill. Before serving, top with the croutons, drizzle with the dressing and toss.