1smallseedless watermelon (about 4#), skinned and cut into 1" chunks
1English cucumber, sliced 1/2" thick
1/2mediumred onion, thinly sliced
8 ouncejar of Kalamata pitted olives, drained
8ouncesfeta cheese, diced into 1/2" cubes
Lemon-Herb Vinaigrette (Prepare up to a week in advance)
Add the olive oil and lemon juice to a wide-mouth, pint-size mason jar. Roughly chop the herbs, then add them to the jar, along with the crushed garlic, kosher salt, ground pepper, dijon mustard, and honey (or agave).
Cap the jar and shake vigorously to emulsify the dressing. Store this in the fridge for up to a week, or use it as soon as you finish assembling the salad.
Salt the Watermelon
Place the cubed watermelon into a colander set inside the sink (or in a larger bowl). Salt them with a tablespoon of kosher salt. Let the salt leach the water out of the melon for 30 minutes to 1 hour.
Assemble the Greek Farmer's Salad
In a large mixing bowl, toss together the cucumber, onion, olives, feta cheese, and the salted watermelon.
Give the Lemon-Herb Vinaigrette another vigorous shake to re-emulsify it and pour half of the dressing over the salad. Toss the salad together and give it a taste. Add more vinaigrette dressing if you'd like, or leave it on the side for drizzling on later.
Serve the salad on a bed of arugula, for a heartier dish.
Keep the salad refrigerated until ready to serve. This Greek Farmer's Salad tastes best when eaten the day it's assembled.Refrigerate any leftovers, but enjoy them within 2 days.
There may be some pooling of liquid at the bottom of the salad bowl from the cucumber and watermelon. Just use a slotted spoon to serve the salad in case this occurs.