Summer must not end because I want to make this salad all year long >> Watermelon, Feta and Arugula Salad
I had quite the indulgent summer. I ate chips and deli sandwiches, I consumed a lot of ice cream and wine, and I gobbled up cheese like it was soon-to-be-rationed. All of that, of course, means I’m paying for it now. Unfortunately, I’m currently avoiding all of the aforementioned stuff like the plague in order to get some of those indulgent pounds off. Fall is looming ahead, and since jeans and boots are my everyday wear in chilly weather, it’s time I fit into those jeans again! So, I’m eating stuff like this, which is totally fine because this salad makes me very happy.
Baby arugula are the greens of choice in this salad. I personally love the slightly peppery flavor of arugula, but if you’re a hater then you can totally substitute mixed greens. Watermelon is the best with its natural sweetness. And when you pair it with salty feta cheese, it’s even better.
Toasted pine nuts and a simple vinaigrette finish off the salad. It’s perfect for bringing to end-of-the-summer barbecues because it’s so easy to make, and it’s one that everyone will love. You might be surprised how many people will ask you for the recipe. I don’t have a calorie count on this one since you may or may not utilize all of the salad dressing. But it’s enormously good for you, and it’s sure pretty to look at too 🙂
Yield: 6 servings
Prep Time: 15 min
Watermelon, Feta and Arugula Salad
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
salt and freshly ground pepper
5 ounces baby arugula (mixed greens may be substituted)
2 to 3 cups seeded watermelon chunks
1/4 to 1/3 cup crumbled feta cheese
1/4 cup pine nuts, toasted
1. Prepare the vinaigrette: In a small bowl, whisk together the lemon juice and vinegar. Whisk in the olive oil slowly. Add salt and pepper, to taste.
2. Assemble the salad: In a large bowl, toss the arugula with the watermelon. Add the vinaigrette (as much as you'd like, to taste), and toss. Sprinkle in the feta cheese and pine nuts and gently toss again. Serve immediately.
*Goat cheese may be substituted for feta. Mixed greens may be substituted for the arugula.
*I like to toast pine nuts in a dry frying pan. Just put them in the pan and place them over medium heat. Stir with a wooden spoon until they begin to brown. Don't leave them unattended or you'll end up with burnt pine nuts! Place them on a paper towel to cool.