What barbecue is complete without a big bowl of fresh watermelon slices? This, though, can be both a blessing and a curse — with a summer stuffed full of outdoor grilling, the ubiquitous treat can get a little tired. So, instead of just cutting up a watermelon and calling it a day, why not put a new spin on it? Check out this fantastic recipe for watermelon and arugula salad — it’ll be a perfect addition to your Memorial Day weekend festivities!
Watermelon and Arugula Salad
5 cups arugula, packed
8 cups watermelon, cubed
1 1/3 cups feta cheese
1 tbs fresh mint, chopped
1 tbs balsamic vinegar
1 tbs olive oil
Salt and pepper to taste
1. Whisk oil and vinegar in a small bowl. Place arugula, watermelon and feta in a large bowl, and drizzle vinegar and oil mixture and chopped mint over it. Toss.
2. Refrigerate for about 15 minutes before serving.
Recipe adapted from The Healthy Foodie.