Serves
Makes 4 servings
Ingredients
- 1 cup balsamic vinegar
- 4 ounces baby arugula leaves, washed and dried
- 1 ½ tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups 1-inch diced seedless watermelon
- ½ cup finely crumbled feta cheese
- ⅓ cup Kalamata olives, drained and pitted
- 10 mint leaves, cut into ribbons
Procedure
If you’ve never had watermelon and feta cheese together, you’re in for a treat! The saltiness of the feta pairs beautifully with the sweet, fruity flavors of the watermelon. The mint gives the salad a bright refreshing flavor, and the balsamic drizzle gives a great tart note. If you’re looking to pair this dish with wine, a dry sparkling rosé would marry well with the sweet and salty flavors in this delightful summer salad.
To prepare the balsamic drizzle: place vinegar in a small saucepan over medium heat. Simmer until vinegar is reduced to a third, about 15 to 20 minutes. Allow to cool to room temperature. Set aside.
To prepare the salad: place arugula leaves in a medium mixing bowl, lightly dress with olive oil, season with salt and pepper and toss to coat. Divide dressed arugula between 4 chilled salad plates and top with watermelon chunks. Sprinkle each salad with feta cheese and garnish with olives and mint ribbons. Drizzle each salad with reduced balsamic vinegar and serve.
