I used to hate arugula.
It looked like a weed.
It tasted like a weed.
It was too peppery for me.
And any salad that contained even just one piece of this leafy green, I had a strong aversion to.
All of this changed however, when I decided to take a risk and try the salad my fabulous friend Emily brought to one of our Artist Way gatherings.
She brought a big salad bowl filled with organic arugula, chunks of fresh watermelon, crumbled feta cheese, that was all tossed with a balsamic reduction.
The flavor combinations in this salad are out of this world! It’s both salty and sweet, it’s incredibly fresh and so so easy to make!
I wouldn’t say I’m now a lover of arugula but I’m sure more open to it.
I do hope you get to try this recipe too, as I know you’ll be very blessed.
I served this salad with marinated, grilled flank steak and fork oven potatoes. Enjoy!
Watermelon, Arugula, Feta and Balsamic Salad
1 bag of organic arugula
1/4 watermelon, de-seeded and cut into chunks
2-3 T feta cheese, crumbled
1/4 c balsalmic vinegar
Place arugula, watermelon and feta in a large salad bowl.
Place vinegar in a small saucepan and cook, on medium heat, for 7-10 minutes in order to thicken and reduce. Remove from heat, let cool slightly and pour desired amount over salad. Toss to coat.