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Watermelon and Arugula Salad

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I found in my possession a large watermelon last week. Being that watermelon is the only melon that I enjoy, I was somewhat excited about the prospects for this large fruit. Since it was pretty ripe, I decided to cut it into quarters, scoop out the melon, cut it into cubes, and store it in the fridge until I knew what to do with it. Turns out most of it was eaten during a foggy beach outing, and a post-dinner snack during the worst on demand movie purchase of all time. But come Sunday night, I decided I was going to get a little creative with my watermelon. I bring you this delicious and refreshing salad; perfect for one person as a meal, or as a side salad to a summer BBQ.

  • juice of 1 lemon (or 2 TB lemon juice)
  • 1 TB red wine vinegar
  • 2 TB extra virgin olive oil
  • 2 cups cubed watermelon
  • 2 cups wild arugula
  • 2 TB pine nuts
  • 1/2 cup crumbled feta cheese
  • sea salt and freshly ground pepper to taste

In a small dish or mini-food processor, whisk together the lemon juice and vinegar and add oil in a slow, steady stream. Add the watermelon, arugula and pine nuts to a large bowl. Toss with dressing, then add feta cheese, salt and pepper and toss again.

That’s it! It’s super fresh and delicious, and easy to assemble for a take-to-work lunch. Put the watermelon in a large tuper-ware, then put the arugula, cheese and dressing each in it’s own separate ziplock bag. The pine nuts can go in on top of everything without a bag. This way none of your ingredients get soggy, and it makes for a quick assemble when you’re ready for lunch.

If you’re going to drink wine with this, I would recommend something very light and fruity like a Pinot Gris, Pinot Blanc or Viogner. You could also try this with a Rose (my favorite) or a sparkler. I suppose it depends on the occasion.

 

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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