Watermelon and Feta Salad
Recipe By: Everyday Food, Issue 44, July/Aug 2007
Serving Size: 4
Summary:
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Ingredients:
2 tablespoons white-wine vinegar
2 tablespoons olive oil
3 bunches arugula (about 12 ounces total), thick stems removed
1/4 medium red onion, thinly sliced
1/2 pound chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
4 ounces feta cheese, crumbled
salt
black pepper
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.