Total time: 40 minutes
Adapted by the Los Angeles Times from the Hungry Cat in Hollywood.
Note: To make a watermelon reduction, juice all or part of a watermelon (using a juicer, blender or food processor and straining), then simmer until the juice is reduced by half.
1/2 shallot, minced
1 clove garlic, minced
1 1/2 teaspoons Dijon mustard
1 tablespoon sherry vinegar
1/4 to 1/3 cup watermelon reduction (see note above)
3/4 cup plus 2 tablespoons olive oil
Salt and pepper
Tomato and watermelon salad:
4 tomatoes (any color)
3/4 teaspoon salt, divided, more to taste
3/4 teaspoon pepper, divided, more to taste
4 cups diced seedless watermelon
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
8 to 10 basil leaves, torn
8 to 10 mint leaves, torn
4 cups loosely packed arugula
1/3 cup watermelon vinaigrette from recipe above, or to taste
For the vinaigrette: In a medium bowl, whisk together the shallot, garlic, mustard and vinegar. Slowly whisk in the watermelon reduction, then whisk in the oil until fully incorporated. Season to taste with salt and pepper. This makes about 1 1/3 cups vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
For the salad: Cut the tomatoes into wedges and spread them out on a sheet pan. Season with one-half teaspoon each salt and pepper and set aside for 15 minutes.
In a large bowl, toss together the tomatoes, watermelon, onion, feta, basil, mint and arugula. Gently toss in the vinaigrette. Taste and season with one-fourth teaspoon each salt and pepper, or to taste. Add additional vinaigrette to taste as desired before serving.
Per serving: 300 calories; 9 grams protein; 23 grams carbohydrates; 4 grams fiber; 21 grams fat; 7 grams saturated fat; 33 mg cholesterol; 17 grams sugar; 883 mg sodium.