June 24, 2010

Watermelon, Feta and Arugula Salad



I made this particular salad for the first time last summer, when my mom came to visit me in New York. I took her to Central Park for a gourmet picnic with a menu that included grilled vegetable panzanella, spicy apricot glazed shrimp, and the now famous (around my inner circle at least) chocolate-caramel-espresso bars (too bad I can't really take credit for them...). I haven't made the watermelon salad since, but I've been itching to for quite some time. While watermelon isn't my favorite fruit, there isn't much else that tastes quite as good on a sweltering hot summer day. The list of ingredients might sound odd at first, but the flavors mix and mingle so well. The sweet and juicy watermelon contrasts perfectly with salty feta, peppery arugula and acidic balsamic- a perfect balancing act. The flavor combination was exactly what I was looking to add to my Father's Day menu of grilled quail, stuffed jalapeno peppers, grilled corn, and cherry cobbler. There is nothing better than using summer's bounty to your advantage to create a memorable and delicious meal. 


Watermelon, Feta and Arugula Salad with Balsamic Glaze
Recipe Courtesy of Bon AppƩtit

Ingredients:

1 5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
4 tablespoons balsamic vinegar glaze (see note)

Directions:

1. Arrange arugula over a large platter. Scatter watermelon, then feta on top. Drizzle with the balsamic glaze and sprinkle with freshly ground pepper.

Note: Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, about 6-7 minutes.

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