More Than Summer Love: Watermelon and Feta Salad

More Than Summer Love: Watermelon and Feta Salad
COMMENTS
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    [ID] => 3326
    [post_author] => 2
    [post_date] => 2013-08-18 18:08:49
    [post_date_gmt] => 2013-08-19 00:08:49
    [post_content] => 
    [post_title] => More Than Summer Love: Watermelon and Feta Salad
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    [post_name] => summer-love-watermelon-feta-salad
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    [post_modified] => 2015-01-27 10:10:00
    [post_modified_gmt] => 2015-01-27 16:10:00
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    [guid] => http://llbalanced.com/?post_type=recipe&p=3326
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08.18
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TOTAL TIME :
3-4servings
INGREDIENTS
  • Salad
  • 3 cups watermelon cut into 2x2 inch cubes (approximately 2/3 of a medium watermelon)
  • 1 5 oz bag organic baby arugula
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds I prefer toasted
  • 1/4 cup mint chiffonade
  • 1/4 cup Maple Dijon Vinaigrette
  • Vinaigrette
  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons shallot minced
  • 6 tablespoons extra-virgin olive oil
  • salt and pepper to taste
DIRECTIONS
Salad
  1. Make vinaigrette below and set aside.
  2. Over a steady cutting board, hold one side of the watermelon with a kitchen towel, using the other hand and a large knife to cut in half, lengthwise. Cut the halves lengthwise again. Being very careful, slide your knife under the pink flesh on each watermelon quarter and separate the flesh from the rind. Cut watermelon into cubes.
  3. In a large bowl, combine arugula and pumpkin seeds. Toss with vinaigrette, to taste.
  4. Portion arugula and pumpkin seed mixture onto plates. Top each plate with watermelon cubes, feta and a touch of mint.
  5. Drizzle each plate with a bit more vinaigrette.
Vinaigrette
  1. Combine all ingredients through shallot in a small bowl. Stir briefly together.
  2. Slowly drizzle in olive oil, whisking constantly to emulsify. Add salt and pepper to taste.
  3. Alternative: add all ingredients to a high-powered blender and blend until incorporated.
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