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.