This simple, 5-ingredient dish works best with peak season produce, so you should probably make it soon. Here, tomatoes and watermelon are plated together with a faint sprinkle of salt and pepper. Then, they’re topped with feta and a drizzle of arugula oil, which sounds fancy, but comes together in minutes.
Personally, I think this colorful salad would be perfect for a late summer dinner with your best girl friends. You could start with prosciutto and melon as an appetizer and then, for the main event, serve this salad with grilled chicken. I’d finish this light meal with chocolate bark and strawberries. Sounds perfect, right?
Or, you can always just eat this with your preschooler like I did and wait for them to declare they don’t want to eat the “green parts.” Either way, it’s still really good.
Tomato and Watermelon Salad
2 c. watermelon, cubed
2 c. packed arugula
Juice from half a lemon
2/3 c. extra virgin olive oil
1 tbsp. crumbled feta
Cut each tomato in half. Then, cut wedges out of each half (about six pieces or so). Arrange them on a plate. Then, top the tomatoes with the cubed watermelon, distributing it evenly. Sprinkle with salt and freshly cracked black pepper.
Now, in a blender, add in the arugula, lemon juice, salt and pepper. Pour in the olive oil. Puree. You may need to stop and stir it occasionally to ensure all of the arugula is pureed. Once smooth, taste it and add more salt and pepper, if desired. FYI, this will make WAY more than you need.
Drizzle about a tablespoon of the arugula oil on top. Then, add the crumbled feta. Now, top with a bit more (another tablespoon or so) of the arugula oil.
Serve and enjoy.