Watermelon Feta Salad
by Shauna Niequest from Bread & Wine
“One of the best parts of my childhood was traveling with my dad. We travel because I want my kids to learn, as I learned, that there are a million ways to live, a million ways to eat, a million ways to dress and speak and view the world. I want them to know that “our way” isn’t the right way, but just one way, that children all over the world, no matter how different they seem, are just like the children in our neighborhood-they love to play, to discover, to learn. I want my kids to taste and smell and experience the biggest possible world, because every bite of it, every taste and texture and flavor, is delicious.” - excerpts from bread & wine by Shauna Niequest.
8 cups watermelon, cubed
8 oz feta cheese, crumbled
3 Tbsp fresh mint, chopped
1/4 of a red onion, finely chopped
10 oz arugula
1/4 cup white balsamic vinegar or white wine vinegar
1/2 cup olive oil
Salt and pepper to taste
- Cube 8 cups of watermelon, and let the cubes marinate in the juice of one fresh squeezed lime for several hours.
- Vinaigrette: Combine fresh squeezed lime juice and zest from the remaining lime, white balsamic vinegar or white wine vinegar, olive oil, salt, and pepper.
- At serving time, toss arugula with half the vinaigrette, and combine watermelon, feta, red onion, and fresh mint. Layer the watermelon mixture over the arugula. and drizzle with remaining vinaigrette.
Serves: 6 to 8