To be honest, when I was preparing it, I was nervous that it was going to live up to my expectations. But it did! I ate two bowls for lunch (which is really unheard of for me) and a couple hours later, I had a third bowl for a snack!! Today I made it for lunch again and I'm already looking forward to the leftovers with dinner tonight! :)
I've been telling people to try this recipe and they have responded with, "Well, send it to me!". After a few Google searches, I realized that the recipe must not be online so I'm sharing it here.
Watermelon Feta Salad
From Bread & Wine by Shauna Niequist
Ingredients:
8 cups watermelon, cubed
8 ounces feta cheese, crumbled
3 tablespoons fresh mint, chopped
1/4 of a red onion, finely chopped
10 ounces arugula
2 limes
1/4 cup white balsamic vinegar or white wine vinegar
1/2 cup olive oil
salt and pepper to taste
Instructions
Cube 8 cups of watermelon, and let the cubes marinate in the juice of one fresh squeezed lime for several hours.
Vinaigrette:
Combine the fresh squeezed lime juice and zest from the remaining lime, white balsamic vinegar or white wine vinegar, olive oil, salt, and pepper.
At serving time, toss arugula with half the vinaigrette, and combine watermelon, feta, red onion, and fresh mint. Layer the watermelon mixture over the arugula, and drizzle with remaining vinaigrette.
Serves: 6 to 8
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