I’ve been dying, dying to have a watermelon and feta salad all summer. My attempt at the restaurant Seasons 52 last weekend was shuttered when they were out. Boo. So, I decided to take matters into my own hands: I enlisted my Epicurious app on my iPhone while at Publix the other day and got all the ingredients. So easy and dee-lish that I just had to share! This is def. going to be my new “hey, I’ll bring the salad” salad.
Ingredients:
5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze (see below for tip)
Directions (so simple):
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper. AWESOME ingredient tip: Balsamic vinegar glaze can be found in the vinegar section at many supermarkets (tagg: it tastes so good and some even come in squeeze containers; is it rude if I squeeze directly in my mouth?). If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
tagg tip: salad would also taste good with either red or sweet vidalia onions, at least that was the consensus between me and the hubs last night. Also, didn’t measure when we made the salad. Just eyeballed enough for two people. Enjoy!
This recipe originally ran in Bon Appetit in July 2009.
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