This is the quintessential summer salad. The grownup and sophisticated way to gorge yourself on one of summer’s greatest fruits (as Mark and I are constantly guilty of). There isn’t much else to say about this salad. I’ll let you make it, and it can speak for itself.
Makes enough for 2
3 cups cubed watermelon (3/4 - 1 inch cubes)
sheep’s milk feta (I highly recommend this Pastures of Eden sheep’s milk feta, if you can find it… It is incredible, and unlike any other feta. I buy it from Trader Joe’s.)
4 - 6 cups arugula (depending on how much greens you want in your salad)
freshly ground salt & pepper
balsamic reduction or glaze
Begin by slicing the watermelon into 3/4 - 1 inch cubes. Set aside.
Halve, pit, and peel the avocado. Slice lengthwise, and slice again in a perpendicular direction (ooooh math terms!). Set aside.
Chop desired amount of feta. Set aside.
Divide the arugula between two plates or bowls. Layer with cubed watermelon and avocado. Sprinkle with feta. Finish a grinding salt and pepper, a drizzle of olive oil, and a drizzle of the balsamic reduction. Enjoy!