Writing this blog has provided me with the motivation to cook with ingredients I have been meaning to try. This last week I pushed myself out of my comfort zone and sought out an ingredient I had intentionally never tried. Yes, I am embarrassed to admit that until this week, I had never eaten watermelon. When it comes to fruit, I am a picky eater. I absolutely hate bananas. Even the smell bothers me.
However, I am happy to announce my experience with watermelon was pretty good. I enjoyed the flavor. Watermelon may not be my new favorite fruit, but I would eat it again. In addition to eating it plain, I made a lovely watermelon, arugula, and feta salad that was refreshing and simple.
Arugula, Watermelon, and Feta Salad
Adapted from Ina Garten
Serves 4 to 6
1 5oz package arugula
2-3 cups cubed watermelon
1 8oz package feta crumbles
1 cup mint leaves
1/2 cup orange juice
1/2 cup lemon juice – 2 lemons if squeezing fresh juice
1/3 nice olive oil
1 tbp sugar
Salt and pepper
Begin by preparing the dressing. If you choose to juice fresh lemons, use a strainer to keep seeds and pulp out of the mixture. Whisk the juices, sugar, and oil together in a small bowl, season to taste with salt and pepper. Next, wash and roughly chop the mint leaves.
Prepare your watermelon. If processing a whole watermelon, cut off the ends and remove the rind in strips. YouTube has some great instructional videos. I watched a few to familiarize myself.
Once you have cubed the watermelon, prepare an assembly line for easy preparation. Each salad is comprised of 1 cup of arugula, 3/4 of a cup of watermelon, 2-3 tablespoons of feta cheese, and 2 tablespoons of chopped mint. Drizzle the dressing on top of the plated salad and enjoy.
I really enjoyed this salad, it was refreshing and flavorful. The sweetness of the watermelon was balanced by the peppery arugula, and the saltiness of the feta.