Trendy Watermelon Salad

You've seen Watermelon Salad on the internet asking yourself, "What does that taste like?"  Lucky me, last Friday while at Wildfire in Chicago it was on their menu. 

I’ve wanted to make this all summer long but I had no idea how it would taste and didn’t want to chance purchasing all the ingredients then NOT like it. So I ordered the Wildfire Farmstand Watermelon Salad.  It was incredible.   It had watermelon, arugula, feta cheese, grape tomatoes and a balsamic vinaigrette. 

As a salad lover you either like arugula, put up with arugula or just can’t stand arugula.  The amount in this salad is just enough providing a peppery taste.  Use enough to taste, to create a different side dish that you’ll keep making all of next summer.

It doesn't take a chef to figure out how to make the dressing.  It’s simple balsamic vinaigrette.  Don’t be intimidated by making your own dressings because it is too easy, the taste is fresh and YOU control the ingredients.  Just purchase a whisk and a few small bowls to whip it up and you're good.

Watermelon Summer Salad

• A few slices of seedless watermelon sliced thin into triangles.
• 1 slice red onion, chopped (more than enough)
• 12 grape tomatoes, sliced in half
• 4 oz domestic feta, cut into small cubes
• 1 Tablespoon Balsamic vinegar
• 1/8 cup of Light Extra Virgin Olive oil
• ½ teaspoon restaurant quality black pepper
• ½ teaspoon of kosher salt

Lay your watermelon down on a plate in layers.  Top with arugula, tomatoes, onion and feta.

Whisk the vinegar, olive oil, salt and pepper together.  Drizzle over salad.

Serves 2.

Mangiare bene.