Arugula, Watermelon & Mint Salad

Summer Salad Fit For A Queen

P1040911Arugula, Watermelon & Mint Salad

Category: Side Dish

Tracy and I were looking for a tasty, refreshing side dish to accompany our “Risotto Balsamico” on a warm Southern California evening last weekend. This recipe calls for arugula, watermelon, fresh mint, feta cheese along with an Italian, olive oil, balsamic dressing, and it turned out wonderful. I could even envision making a meal out of this. We like to use the Dulcinea PureHeart® Mini-Seedless Watermelons (perfect every time) and North Shore Living Herbs® Mint, by far the best tasting mint out there. As you can see above, this salad is fit for a Queen (and her Corgi), even if they are solar powered.

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Ingredients:
1 Bag Baby Arugula
1 Dulcinea PureHeart® Mini-Seedless Watermelon
1 Bunch North Shore Living Herbs® Mint
12 Ounces Good Crumbled Feta

Dressing:
Good Seasons Italian Dressing Mix
Olive Oil (Lime Olive Oil, if available… we go to Beyond The Olive in Pasadena)
Strawberry Balsamic (also available at Beyond The Olive)

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Recipe Directions:

Scoop the watermelon into balls or cut into bite-sized chunks. Chiffonade (Tracy taught me that word) the mint (accomplished by stacking the leaves, rolling them tightly like a cigar, then cutting across the rolled leaves with a sharp knife, producing fine ribbons). I recommend doing that before your second martini, so as to not lose any fingers during the chiffonading (probably not a real word) process. Place the arugula, watermelon, feta and mint in a large bowl. Drizzle with enough dressing to coat the greens lightly and toss well. Taste for seasonings and serve immediately. You have now made the perfect summer salad!

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