Ingredient 25 - Watermelon

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
Dressing
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.