Watermelon, Feta and Arugula Salad
A beautiful salad for dinner or entertaining with sweet, salty and savory notes!
Servings: 4
Equipment
- 1 Serving Bowl
- 1 Colander
- 1 Watermelon knife
- 1 Jar for salad dressing
Ingredients
- 2 1/2 oz. Arugula (about 1/2 5 oz. bag)
- 1/8 slice Large Watermelon, cubed
- 3 1/2 oz. Greek feta cheese, cubed
- 2 oz. Watercress
- 6 leaves Fresh basil, chiffonade
Honey Balsamic Vinaigrette
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive oil, extra virgin
- 1 tbsp. Honey
- 1/2 tsp. Dry mint
- Salt and ground black pepper, to taste
Instructions
- Salad:Rinse arugula and watercress in colander and pat dry. Add to bowl. Cut a large watermelon in half and then proceed to cut the half in half again to make 4 quarters. Begin slicing watermelon by cutting off skin and then cutting rows across several times and then cut in opposite direction to make smaller grid like cubed pieces. Add watermelon cubes into salad bowl. Cut feta cheese into uniform cubes. Add into the salad bowl. Take 6 large fresh basil leaves and stack on top of each other, roll and chiffonade basil (slice into long strips). Add strips of basil to the salad bowl.
- Honey Balsamic Vinaigrette:Next, make the honey basil vinaigrette by mixing the balsamic vinegar, olive oil, honey, mint, salt and pepper. Blend well. Pour desired amount onto salad. Serve and enjoy!
Notes
Modern Empty Nester Tip:
When making the salad dressing, you can use on old jam jar or mason jar to make blending easier. Add in your ingredients, tighten the top, shake up and serve! Double the recipe for extra during the week!