Watermelon / Feta Spring Salad
One of the staples at our home is this delicious salad that is so easy to make you should really try it. It can be dressed up for company or served like this, a chopped version, which puts a healthy and tasty meal on the table, quickly.
Here’s how to do it.
Ingredients
1/4 Seedless Watermelon. When you are buying the melon, gently squeeze the sides to make sure they are firm – firm is good – soft is mushy is bad – you want the firmest you can get – if none satisfy you, wait a week to make the salad.
Slice/dice the watermelon into small bite-sized pieces. If you are making this a more ‘composed’ salad then slice the wedge into equal slices and then you can assemble it easier.
2 Cups Arugula. I like to sample a piece before I buy it – sometimes it’s really bitter – end of the season – don’t buy it, unless you really enjoy the flavor. I don’t. There seems to be a very wide range in Arugula, so sample a piece.
Wash it well, and you can chop it roughly if you like – depends on your taste. No rules here.
2 Serrano Chili’s. These are about 3 inches long and not very hot, but have a nice pleasant bite to them. Slice in half, lengthwise, scrape the seeds out, then thinly slice them about 1/8” long, then cut the slices into 1/8” pieces – you want them really small, so that they are evenly distributed in the salad and people don’t get a big bite of chili and freak out.
6 oz Goat Feta Cheese. Does it have to be Goat? No. But we don’t eat cow products and I don’t want to get into the science of why goat is better (Hint: easier to digest by an order of magnitude).
I like to crumble it into the salad. If you are making the composed version, thinly slice it and then you can later the red watermelon slice with the white feta slice and put on a bed of arugula (nice presentation points here).
Dressing – 2 limes, juices, 1/3 C EVOO (Extra Virgin Olive Oil), 2 teaspoons sea salt. Blend and pour over all the ingredients.
This entire thing should take you no longer than 10 minutes – chill it in the refrigerator for 30 minutes to get it icy cold and serve in a bowl.
You will find that people tend to slurp up the dressing at the end, as the tangy lime/olive oil/salty flavor gets mingled with the peppery arugula and bits of Serrano chili – it’s nice just by itself.
This will serve 2 with seconds. Or 4 as a smallish starter.
We originally found this recipe in one of my wife’s Fashion Magazines as a lo-cal alternative to the Caprese Salad – and it’s that with it’s red, white and green – however, I think it has a place of it’s own and is an excellent Springtime and Summer Salad.
Enjoy. If you like this and try it – leave a comment – so others will be encouraged by your bravery!Watermelon Feta Spring Salad
Watermelon / Feta Spring Salad
One of the staples at our home is this delicious salad that is so easy to make you should really try it. It can be dressed up for company or served like this, a chopped version, which puts a healthy and tasty meal on the table, quickly.
Here’s how to do it.
Ingredients
1/4 Seedless Watermelon. When you are buying the melon, gently squeeze the sides to make sure they are firm – firm is good – soft is mushy is bad – you want the firmest you can get – if none satisfy you, wait a week to make the salad.
Slice/dice the watermelon into small bite-sized pieces. If you are making this a more ‘composed’ salad then slice the wedge into equal slices and then you can assemble it easier.
2 Cups Arugula. I like to sample a piece before I buy it – sometimes it’s really bitter – end of the season – don’t buy it, unless you really enjoy the flavor. I don’t. There seems to be a very wide range in Arugula, so sample a piece.
Wash it well, and you can chop it roughly if you like – depends on your taste. No rules here.
2 Serrano Chili’s. These are about 3 inches long and not very hot, but have a nice pleasant bite to them. Slice in half, lengthwise, scrape the seeds out, then thinly slice them about 1/8” long, then cut the slices into 1/8” pieces – you want them really small, so that they are evenly distributed in the salad and people don’t get a big bite of chili and freak out.
6 oz Goat Feta Cheese. Does it have to be Goat? No. But we don’t eat cow products and I don’t want to get into the science of why goat is better (Hint: easier to digest by an order of magnitude).
I like to crumble it into the salad. If you are making the composed version, thinly slice it and then you can later the red watermelon slice with the white feta slice and put on a bed of arugula (nice presentation points here).
Dressing – 2 limes, juices, 1/3 C EVOO (Extra Virgin Olive Oil), 2 teaspoons sea salt. Blend and pour over all the ingredients.
This entire thing should take you no longer than 10 minutes – chill it in the refrigerator for 30 minutes to get it icy cold and serve in a bowl.
You will find that people tend to slurp up the dressing at the end, as the tangy lime/olive oil/salty flavor gets mingled with the peppery arugula and bits of Serrano chili – it’s nice just by itself.
This will serve 2 with seconds. Or 4 as a smallish starter.
We originally found this recipe in one of my wife’s Fashion Magazines as a lo-cal alternative to the Caprese Salad – and it’s that with it’s red, white and green – however, I think it has a place of it’s own and is an excellent Springtime and Summer Salad.
Enjoy. If you like this and try it – leave a comment – so others will be encouraged by your bravery!