This salad is a juxtaposition of contrasting flavors you wouldn’t necessarily think of putting together. My daughter, Lindsey, recently made this salad for me and I loved it!
Arugula has a peppery bite and lemon vinaigrette adds just a hint of tartness. Watermelon is oh so sweet, feta salty, and pistachios add the finishing touch with a buttery crunch.
Watermelon, Arugula, Feta, and Pistachio Salad
2 ½ ounces baby arugula
Lemon Vinaigrette (recipe follows)
10-15 pieces of seedless watermelon cut in 2 X 2 X 1-inch rectangles
4 ounces block feta cut in 1 X 1 X ½-inch slices (about 10 pieces)
⅓ cup shelled and salted pistachios
Place arugula in a bowl. Pour a small amount of Lemon Vinaigrette on arugula and toss with tongs (You will not use all the vinaigrette). Transfer arugula to a serving dish. Arrange watermelon, feta, and pistachios decoratively on top of arugula. Makes 4 servings. Enjoy!
2 tablespoons freshly squeezed lemon juice
1 tablespoon canola or light olive oil
Kosher salt and freshly ground pepper, to taste
Mix all ingredients together in a mason jar, shaking to combine. Reserve any remaining vinaigrette for another use.
Published in The News and Neighbor on August 28, 2019.