Watermelon Salad With Dodonis Feta, Arugula and Fennel
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon champagne or sherry vinegar
Coarse sea salt
Freshly ground black pepper
2 cups loosely packed wild arugula
1/4 fennel bulb, sliced thinly
4 pieces seedless watermelon, cut into rectangular blocks 2 inches wide, 1 inch high, 6 inches
4 pieces feta cheese, preferably Dodonis, cut slightly smaller than the watermelon pieces
2 tablespoons crushed toasted hazelnuts (optional)
1 teaspoon balsamic vinegar (optional)
In a small bowl, combine the olive oil and the vinegar. Add salt and pepper to taste.
In a medium bowl, combine the arugula and fennel and toss with a drizzle of the olive oil mixture
and some salt and pepper to taste. Set aside.
To serve, place the watermelon pieces on 4 separate plates. Drizzle some of the olive oil mixture
over the watermelon and sprinkle it with sea salt. Place the feta cheese pieces on top, followed by
another drizzle of the olive oil mixture. Top with mounds of the dressed arugula-fennel mixture.
Drizzle with more olive oil, a few pinches of salt, and, if desired, the crushed hazelnuts and
droplets of balsamic vinegar.