Do you have leftover watermelon from your Labor Day festivities? Then give this salad a try. The sweet watermelon and tangy feta make a delicious combination. I was excited to use some of the mint we have growing in our backyard. Here’s the recipe:
Watermelon Feta Salad from Bread & Wine by Shauna Niequist
8 cups watermelon, cubed
8 ounces feta cheese, crumbled
3 tablespoons fresh mint, chopped
1/4 of a red onion, finely chopped
10 ounces 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.
For the vinaigrette, combine fresh squeezed lime juice and zest from the remaining lime, white balsamic vinegar or white wine vinegar, olive oil, salt, and pepper.
To serve, 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.