1 cup watermelon, cut into 1-inch cubes
2 ounces firm feta cheese, crumbled
2 tablespoons balsamic vinegar
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon extra virgin olive oil
2 cups arugula or mixed greens
Salt to taste
2 tablespoons chopped toasted almonds
In a medium bowl, combine watermelon, feta cheese, balsamic vinegar, and pepper. Marinate in refrigerator for 15 minutes. Add olive oil, arugula or mixed greens, and salt. Toss to combine. Sprinkle with almonds and serve..
Variation: Use fresh strawberries or peaches in place of watermelon.
From Herbal Cookery, From the Kitchens and Gardens of the St Louis Herb Society © St Louis Herb Society 2009, p. 68
Photo by Steve Adams Studio