With the summer waining we are faced with using up the bountiful harvest we have staring us in the face. One of those items is watermelon, those huge guys we hate to lug around, but love to eat. Now I am sure we are in agreement when I say I like mine sliced with some salt on it on a nice hot day. Although there are times we want to dress it up a little, but not drown out the true essence of this beautiful fruit. The best way I have found to do that is with a light salad that is full of flavor, that compliments, but doesn’t diminish the main star, in this case, the king of all fruit, the watermelon.
Here is a simple and quick recipe I hope you can make and enjoy on these last days of summer. As always feel free to reach to me if you have any questions, otherwise have fun and enjoy.
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Fini Modena Reduction of Balsamic Vinegar of Modena Glaze (optional)
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well.
Drizzle reduced balsamic on top of salad (optional)
Taste for seasonings and serve immediately.