Freshen up your summer with Arugula Salad with Watermelon and Feta!
Honestly, summers are made for salads. Mr Tart and I practically live on them during the hot, humid months.
Mainly because we live in New Jersey, where summertime = tons of local, fresh produce, but it’s also because we want to spend as little time cooking over a hot stove as possible.
This book-inspired recipe for The Maidens is a tribute to the “watermelon and salty Greek cheese” that main character Mariana and her husband feasted on during their vacation to Greece.
When I read those ingredients, I was immediately reminded of the appetizer our friends served when we visited them in the UK a few years ago: rocket salad with watermelon and feta cheese, drizzled with a thick, balsamic glaze.
For my version of this salad, I’m using arugula — the U.S. version of rocket — and tossing it in a simple, homemade balsamic vinaigrette instead of drizzling on the dressing at the end.
Arugula can be quite peppery, and coating the leaves in the dressing beforehand really helps tone down the spiciness.
This arugula salad is super refreshing and super summery, with its bursts of juicy, sweet watermelon against the salty, crumbly feta cheese.
The flavors balance perfectly with the tangy balsamic dressing, and you still get a hint of fire from the peppery arugula.
Serving up this salad couldn’t be easier: Pile the dressed arugula on a plate, then scatter some cubed watermelon and feta cheese over the top.
Add a handful of sliced almonds for some crunch, and you’ve got yourself a stunning salad that’s perfect as an appetizer, a side dish, or an easy weekday lunch.
Arugula Salad with Watermelon and Feta
Ingredients
BALSAMIC DRESSING INGREDIENTS
- 1/4 cup extra virgin olive oil
- 3 tbsp good balsamic vinegar
- 1/2 lemon, juiced
- 1/4 tsp salt
- 1 tbsp honey
SALAD INGREDIENTS
- 5 oz baby arugula
- 1 cup small watermelon cubes
- 1 cup small feta cheese cubes
- 1/4 cup sliced almonds
- homemade balsamic dressing, to taste
Instructions
PREP INSTRUCTIONS
- Combine all balsamic salad dressing ingredients in a jar. Twist the lid onto the jar and shake vigorously to make the dressing. Set aside.
- Cut watermelon into small cubes. Set aside.
- Cut feta cheese into small cubes. Set aside.
COOKING INSTRUCTIONS
- Toss the arugula with about ½ of the balsamic dressing, adding more until arugula is completely coated. Be sure to leave a little dressing aside for drizzling.
- Pile a heaping cup of dressed arugula onto each salad plate. Arrange 5-7 cubes of watermelon and 5-7 cubes of feta over the leaves, then sprinkle with the sliced almonds. Serve immediately with leftover dressing for drizzling.
