Scrumptious Summer Salad
Watermelon, Feta, Mint, Arugula Scrumptious Summer Salad
Soup & Salad
Watermelon, Feta, Mint, Arugula 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, crumbled
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. In a large platter or bowl, layer the arugula, watermelon, sliced shallots, feta, and mint. Drizzle with more dressing if desired. Sprinkle with coarse ground pepper. Toss well just before serving.
You have now made the perfect summer salad!