Methods This is one that you'll want to make to serve and not ahead of time because the watermelon (should be) super juicy and sogged up if it sits too long. I really love the peppery bite of arugula, but you can make this salad with spinach or greens of your choice.
Additions Mint, tarragon or cilantro would be lovely if you're not into (or out of) basil. Avocado would be a swell addition too. You could even serve this INSIDE an avocado!! OMG! I love stuffing food inside other food. If you're in a hurry or don't have what you need on hand for the dressing, grab a bottle of balsamic vinaigrette from the grocer!
Proteins As always, add in some chopped chicken or quinoa (I swear I always say that) to make this a one - stop meal. It also goes splendidly alongside any bbq or grilled summer meats!
3 Tbs balsamic vinegar
1 Tbs Dijon mustard
1 garlic clove, minced
1 tsp honey (or agave)
1/2 cup olive oil
Salt and freshly ground pepper - to taste
6 Cups of arugula
1/2 a watermelon (use your judgment based on size) cut into 1" cubes
1/2 English cucumber, sliced
1/2 cup of crumbed feta
Basil leaves - a good handful if you love basil like me (approx. 16 leaves)
In a small bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, mustard, honey or agave, garlic, salt, and black pepper. whisk it all together or shake it up in a jar. This dressing will keep in the fridge for up to two weeks (longer if you want, but it might not taste 100%). The dressing will thicken in the fridge, but just take it out for a bit before you use it and it will liquify again!
Stack your basil leaves and thinly slice into ribbons
Place the arugula on a platter or in a bowl, cover with watermelon, cucumber, and feta.
Sprinkle with basil leaves.
Drizzle with vinaigrette to taste and toss well.
Add salt and pepper as needed