- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- 3 bunches arugula (about 12 ounces total), thick stems removed
- ¼ medium red onion, thinly sliced
- ½ pound chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
- 4 ounces feta cheese, crumbled
- salt
- black pepper
Pretty-in-pink melon, all grown up, energizes this spirited salad.
ingredients
directions
In a small bowl, whisk together vinegar and oil. Season with salt and pepper. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve. |
