Rhea's Rundown
This striking salad uses the timeless combination of watermelon, feta, red onion, and (white) balsamic. Baby arugula contrasts with stacked watermelon beautifully, along with thinly sliced red onion and basil leaves. I used champagne wine vinegar instead of white balsamic vinegar. A balsamic reduction would be another great alternative. You might have to get creative to cut the watermelon rounds if you don’t have a round biscuit or cookie cutter available. I used a lid from a jar of barbeque sauce. Alternate red slices of watermelon with yellow for an even more vi ant look.
Ingredients – Serves 1
- 1 small watermelon, chilled
- ½ cup feta cheese
- 1/3 cup white balsamic vinegar
- 3 tablespoon extra-virgin olive oil
- Freshly ground pepper
- 4 cups baby arugula or watercress
- 2 cups fresh basil leaves, coarsely chopped
- ¼ red onion, very thinly sliced
Directions
- Cut the watermelon widthwise into ½-inch slices. Using a sharp round biscuit or cookie cutter, punch out circles from the flesh of the watermelon.
- In a bowl, combine the feta, vinegar, olive oil, and a few grinds of pepper and stir together, smashing the feta with the back of a fork to eak it up and create a rustic, somewhat chunky dressing.
- Put the arugula, basil, and red onion in a bowl and toss with a few tablespoons of the dressing to coat. Put some of the greens on a plate and place a watermelon round on top. Drizzle a bit more dressing on the watermelon and continue stacking in the same way, alternating layers of greens, watermelon, and dressing, using all the ingredients to create stacks of equal size on four plates. Finish each serving with greens on top and serve immediately.
“Stacked Watermelon with Feta and White Balsamic.” The Sprouted Kitchen: a tastier take on whole foods. Ten Speed Press, Random House, Inc. New York. 2014. Print.
Rhea Torreon
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