Free shipping on all $20+ orders in the U.S.
Garden-fresh summer cuisine rarely qualifies as “comfort food,” which brings to mind slow cookers and stews. But leave it to cookbook author, celebrity chef, and Instagram diva Ina Garten, a.k.a. the Barefoot Contessa, to find a way to make a salad that’s both bright green and good for the soul.
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
1/8 seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
1. 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.
2. 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.
Recipe courtesy of Ina Garten on the Food Network
Break off a slice of summer! Limited-edition Summer Watermelon Cocofloss is back for another run in the sun. Its light and juicy scent will totally blow your rind. 🍉