As previously mentioned, my cousin, Tami, was in town last week and we did some grilling for dinner, per usual. I made a delicious salad for an appetizer that I adapted from a recipe in this month’s InStyle magazine. I loved the sweet fruit, with the salty cheese, and little bit of peppery arugula, so tasty!
Large container of watermelon chunks, or cut one up yourself
About 5 cups of arugula salad
About a 1/2 pound of feta, cut into chunks
1/2 cup olive oil
Juice of 1 lime
2 Tbsp champagne vinegar
1 shallot, minced
1/2 a jalepeno, seeded and minced (recipe originally called for 1 serrano chile, thinly sliced but I couldn’t find any)
1 tsp dried thyme (recipe originally called for 1/2 Tbsp fresh thyme chopped)
1/4 tsp sea salt
Mix together all ingredients in a jar or dressing bottle and shake vigorously.
Put arugula in salad bowl and toss with dressing until lightly coated.
Put arugula on salad plates, and top with chunks of watermelon and feta.
Drizzle over all with more dressing.
That’s it, here it is!