This salad is wonderfully refreshing, light and unexpectedly delicious, just as a summer salad should be. After looking online for hours, and making two trial versions (one with mint and one with basil), I decided that both herbs are equally good… so you decide which is your favorite, or use them both.

Watermelon, Arugula & Feta Salad

Makes 4-6 side salads

5 cups seedless watermelon, cut into ½-inch cubes
8-9 cups baby arugula leaves, thick stems removed
6 oz. crumbled feta or cotija cheese
½ medium red onion, cut into thinly sliced rings and then cut the larger rings
into halves or thirds
4 tbsp. fresh basil, chiffonade
— or 4 tbsp. fresh mint, chiffonade
¾ cup pine nuts, lightly toasted
good store-bought balsamic vinaigrette
freshly ground black pepper, to taste

and a loaf of good crusty, grainy bread and a little butter,
to accompany salad

Chiffonading is a simple technique in which herbs are rolled and then cut into long, delicate ribbons.

Place the watermelon, feta (or cotija). red onion, basil and/or mint in a medium bowl. Drizzle lightly with balsamic vinaigrette, season with freshly ground black pepper and gently toss. Place a bed of arugula on individual plates and top with the watermelon mixture – or – gently mix the arugula into a serving bowl and let people help themselves. Sprinkle with toasted pine nuts and serve.


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