I made this watermelon feta arugula salad ages ago. Like before my Europe trip, so-long-ago-I forgot-about-it ages ago. At the time, it was pretty appropriate to be adding produce like watermelon and radishes to salad. Now it’s almost October and we have already had snow. Ingredients like pumpkin and squash are taking over. But heck, you can still find what you need to make it, and frankly, it’s the type of thing I have been eating a lot of lately.
When you get back from a vacation of eating and come home to a job that largely involves eating, you really don’t want to do any more eating at home. Actual meals tend to go out the window but when they do happen, all I want to eat is salad, salad, salad. Maybe a smoothie or two thrown in there but that’s about it. I need those sorts of things to re-energize me so I can go back to eating whatever else I have to (and love to) eat without feeling like a fat slob. It’s all about balance right? Knock that balance out of whack and your whole body just feels gross. And nobody wants to purposefully make themselves feel gross.
Ok now I am rambling, that’s my cue to go. In fact, I am probably going to go make some salad for lunch. Fancy that.
- 4 large handfuls of arugula
- 5 black olives, chopped
- 4 tbsp. feta cheese cubes or crumbles
- 8 tbsp. watermelon, cubed
- 2 large radishes, sliced thinly
- 1 tsp. dijon mustard
- 1 tsp. honey
- ¼ cup balsamic vinegar
- ¼ cup Camelina oil
- 2 tbsp. olive oil
- 2 garlic scapes, grilled and finely chopped
- salt and pepper, to taste
- First things first, get some garlic scapes on the grill for the vinaigrette. Cook them for a couple minutes on each side, until charred and tender. Finely chop and set aside for the vinaigrette.
- To make the rest of the vinaigrette, whisk together the mustard and honey. Whisk in the balsamic vinegar before gradually whisking in both types of oil (if you cannot find Camelina oil feel free to use straight olive oil). Finally add in the chopped grilled garlic scales and season with salt and pepper to taste.
- To assemble the salad, dress the arugula with your vinaigrette and portion it into 4 bowls or plates of your choice. Divide the chopped olives equally amongst the 4 servings. Add to each about 1 tbsp. feta, 2 tbsp. watermelon and 5-7 slices of thinly sliced radish. Enjoy.