Scrumptious Summer Salad
Watermelon, Arugula, Mint & Feta Summer Salad
Soup & Salad
Watermelon, Arugula, Mint & Feta Salad is one of my favorite go-to salads for summer. Recently, we fired up the BBQ and invited some friends over for grilled corn on the cob and Mr. C’s Flank Steak. To round out the meal, I made this refreshing salad with my absolute favorite salad dressing.
I discovered this dressing when I first started dating Tom … so easy and versatile (the dressing, not Tom). It’s made with a package of Good Seasons Italian Salad Dressing (yes, in a box) dressed up with good quality olive oil and balsamic. Occasionally, depending on what I am serving, I use flavored balsamic and olive oil. On this evening, I used a Blackberry balsamic. (Strawberry balsamic and lime olive oil makes a delicious combo, too.)
Tom was skeptical the first time I made this salad; he thought it had too much mint, but now it is one of his favorites and agrees that this is a refreshing addition to any summer menu. Soon, I will have him eating the dreaded peas and asparagus! (Mai Tai Tom Note: Not in my lifetime)
1 bag baby arugula, washed
1 mini-seedless watermelon, scooped or cut into bite-sized chunks
1 medium shallot, peeled and thinly sliced (optional)
1 bunch mint, washed and dried
6-8 ounces good quality Feta, crumble
1 package Good Seasons Italian Dressing Mix
¼ c. good quality balsamic
3 T. water
1/2 c. good quality Extra Virgin Olive Oil
Follow the package directions.
Remove the larger leaves from the mint and chiffonade them to make ½ cup (stack the leaves together, roll them tightly like a cigar, then cut across the rolled leaves with a sharp knife, producing fine ribbons).
Toss the arugula with enough dressing to lightly coat. Layer the arugula, watermelon, sliced shallots, feta and mint on a large platter or in a large bowl. Drizzle with more dressing if desired. Sprinkle with coarse ground pepper. Toss well just before serving.
You have now made the perfect summer salad!