A Muse in My Kitchen
Watermelon, Arugula and Feta Salad
Since it’s been too hot to do anything, let alone cook – I decided to make do with what’s in the frig. I open the door and find arugula left over from the Arugula, Corn and Tomato Salad I made earlier in the week. (By the way, it made Foodbuzz’s Top Nine so if you haven’t checked it out – do so!)
Back to the frig – there’s arugula, watermelon (Hubby always buys too much!) and a pack of feta cheese. I have heard the combination of watermelon and feta is good but never tried it – it’s time for a new taste experience! I found this recipe from Ina Garten on the Food Network.
I picked fresh mint from the garden and served this beautiful, colorful salad last night. The flavors exhilarate each other and it’s just a fun salad to serve along side with a grilled entree. It would be perfect with a spicy or blacken grilled protein.
A couple of tidbits – make sure you dress it lightly, the watermelon is juicy enough and you don’t want too much liquid in the salad. And – dress it right before serving!
Other than that – Enjoy!
What I was making a year ago – TOMATO TARTS!
- ¼ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ cup minced shallots (1 large)
- 1 tablespoon honey
- ½ cup good olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- ⅛th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, ½-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned
- 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.
- 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.
