So Northern California hasn’t been quite as blazing hot as the rest of the country, ok to be honest, here in the Bay Area it has hardly been hot at all….BUT…I was still craving a summer dish to serve at an impromptu brunch for my family from out of town.
Saw some gorgeous quartered watermelon pieces at Whole Foods and was inspired to serve a summer favorite, Arugula, Watermelon and Feta Salad.
Sometimes I just serve the watermelon, mint and feta version but since I knew I had 8 or so people coming I wanted to bulk the salad up with arugula. It was a hit and most of my aunt’s and uncles had never tried the lovely combination of slightly salty feta and sweet watermelon.
Serves 6-8 as a side dish or for a main meal serves 4
Juice of 1 large orange
Juice of 2 small lemons
1 shallot, minced
1 tablespoon of honey (ideally local!)
1/4 Cup of good quality olive oil
1/4 of a medium perfectly ripe watermelon (look for a deep red color and seedless makes it easy),
8-10 oz of good quality feta cheese (you can get low or no fat feta but for the real flavor kick go full fat, especially if the rest of the meal is light)
1 small bunch of mint
1 bag/6 cups of Arugula (washed and spun dry)
Pinch of salt and pepper to taste
1. Chop up the watermelon into bite-sized chunks about 1″ squares
2. Cut the feta into bite-sized chunks about 1/2″ squares
3. Pluck the mint leaves from the branches and rinse, then roll into mini cigar shapes and slice into thin strips
4. Whisk or vigorously mix the citrus,honey, shallot, salt & pepper and olive oil to make the dressing which can be set aside until ready to serve
(I often use less than the full amount of dressing but this depends on your taste, extra dressing can be refrigerated for upto 3 days).
5. When ready to serve, toss the mint, arugula, watermelon and feta with the dressing
Isn’t that pretty!