Watermelon and Feta Salad
(from Everyday Food, June 2008)
serves 4
In a large bowl, whisk together 2 T. white wine vinegar and 2 T. olive oil. Season with coarse salt and ground pepper. Add 3 bunches arugula (about 12 oz total), thick stems removed, and 1/4 medium red onion, thinly sliced; toss to combine. Top with 2-3 cups chilled seedless watermelon chunks and 1 cup crumbled feta (4 oz), and serve.
The spicy "bite" of the arugula, the sweetness of the watermelon, and the tangy feta make this a great summer salad full of texture!
(from Everyday Food, June 2008)
serves 4
In a large bowl, whisk together 2 T. white wine vinegar and 2 T. olive oil. Season with coarse salt and ground pepper. Add 3 bunches arugula (about 12 oz total), thick stems removed, and 1/4 medium red onion, thinly sliced; toss to combine. Top with 2-3 cups chilled seedless watermelon chunks and 1 cup crumbled feta (4 oz), and serve.
The spicy "bite" of the arugula, the sweetness of the watermelon, and the tangy feta make this a great summer salad full of texture!
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