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Salads | |
| ▢¼ medium watermelon ▢2 Tbsp olive oil 30 mL, divided ▢2 cups arugula 30 g ▢½ cup crumbled or cubed feta cheese 95 g ▢½ cup sliced red onion about ½ of an onion ▢2 Tbsp chopped fresh mint ▢2 Tbsp chopped fresh basil ▢1 tsp balsamic vinegar 5 mL ▢1 tsp dijon mustard ▢¼ tsp each salt and pepper | |
| Cook Watermelon: Cut watermelon into 1 inch (2 ½ cm) thick slices and remove the rind. Brush watermelon with 1 Tbsp of the olive oil. In a grill pan, saute pan, or on the grill, cook watermelon at medium/high heat until char lines develop and watermelon lightly browns, about 3 minutes each side. Remove from heat and chop into large chunks. Assemble: In large bowl, gently combine watermelon, arugula, feta, red onion, mint, and basil. Whisk together remaining 1 Tbsp olive oil, balsamic (more to taste), mustard, salt, and pepper. Gently combine with the rest of the salad. Serve warm or chilled. | |
Unrated | |
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