Salads · Side Dish

Watermelon, Feta and Arugula Salad

June 2015 Family Dinner: Watermelon-Feta Salad

Y’all know what today is?

National Watermelon Day!

I swear–I can’t make this stuff up. My Hallmark calendar on the wall says it is— so it must be true.  And since I’m all about celebrating holidays, I wanted to share this delectable and light little number with you…

Watermelon, Feta and Arugula Salad.

June 2015 Family Dinner: Watermelon-Feta Salad

This type of salad appears to be all the rage this summer as I’ve seen various renditions all over the place. And how could it not be?

Peppery arugula leaves mixed with sweet watermelon cubes and piquant flavors of feta cheese. When we made this for our June’s Sunday Family Dinner, I opted to dress the greens with a Mint-Honey-Dijon Vinaigrette but it would also pair nicely with a thick balsamic reduction and extra virgin olive oil.

Need a couple other ways you could celebrate National Watermelon Day?

How about toasting the day with these bright Watermelon Soju-tinis? They are the perfect cocktail for warm summer nights.

Watermelon Soju-tinis

Want something booze-free? Then these Watermelon-Basil Aguas Frescas would be fantastic!

And if you’re looking for extra points, freeze some of it to make popsicles for your munchkins. Bright, refreshing, and you know exactly what’s in it.

Watermelon Basil Aguas Frescas

And with that dear friends, have a wonderful week and have a delicious National Watermelon Day!

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Watermelon, Feta and Arugula Salad
Serves 6

Ingredients:

1 tablespoon finely minced shallots
1 tablespoon chopped fresh mint
1 heaping tablespoon Dijon mustard
1 teaspoon honey or agave
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 pinches black pepper, plus more to plate
1/8 teaspoon kosher salt
5-6 cups baby arugula leaves, washed and thoroughly dried
¼ cup thinly sliced red onions
15-20 fresh mint leaves, roughly torn
3 cups cubed seedless watermelon
10 ounces feta cheese, crumbled

Prepare the vinaigrette. In a jar, add the shallots, mint, mustard, honey, vinegar, olive oil, pepper and salt. Secure the lid tightly on the jar and shake vigorously for a minute until the items have combined and emulsified. Taste and adjust with salt and pepper as needed.

Place the arugula, red onions and torn mint leaves in a large bowl. Drizzle a few spoons of the vinaigrette over the greens and toss well. Try not to overdress the greens as it will wilt and become too soggy. Plate the dressed greens on a large platter. Top with the watermelon cubes and feta cheese. Sprinkle the platter with additional black pepper and serve.

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