Summer Salad Fit For A Queen
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.
1 Bag Baby Arugula
1 Dulcinea PureHeart® Mini-Seedless Watermelon
1 Bunch North Shore Living Herbs® Mint
12 Ounces Good Crumbled Feta
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)
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!