Friday, July 1, 2016

Watermelon, Feta and Arugula Salad #CookoutWeek

It is almost the weekend and a long weekend at that.  The 4th of July is one of my favorite holidays. I am hoping to get some fireworks in but not sure if Miss O will be OK with all of the loud booms.  Other than the fireworks there will be walks, playing at the beach and lots of cookouts. 

I am hoping this salad will make an appearance. I first tried a watermelon, feta, arugula salad when we were on vacation in Disney. It was amazing with a bit of sweet and a bit of salty.

This salad is perfect for picnics or any gathering because you can make it ahead of time.  arugula is a bit bitter.  The watermelon pieces help with the bitterness but so does the salad dressing. I like to dress the salad about an hour before serving. This lets the flavors soak into the watermelon, feta and wilts the arugula just a bit cutting the bitterness.  

This is the last post for #CookoutWeek 2016 and the last chance for you to sign up for the giveaway from all of our cool #CookoutWeek sponsors.

What are you plans for the 4th of July weekend?

Watermelon Feta Arugula Salad

by Emily Morris
Prep Time: 15 minutes
Keywords: raw salad watermelon feta arugula
Ingredients (serves 4)
  • 1/4 cup orange juice
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 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
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, and feta in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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