boncook.com

Arugula Watermelon and Feta Salad

Active Time:

  • Preparation: 15 minutes (chopping and mixing ingredients, preparing dressing)

Total Time:

  • Including serving time: 20 minutes (additional 5 minutes for tossing and serving)

 

Serves 6 to 8

  • Eco-chop
  • Mini Chopper
  • Mini Whisk
  • Prep Mat
  • Star Cutters
  • Citrus Press

French Pantry

  • Mango White Balsamic
  • Traditional Balsamic
  • Evoo
  • Sel Gris Salt
  • Tellicherry Pepper
Print recipe

Ingredients

Ingredients:

  • 4 cups fresh baby spinach and/or arugula
  • 4 1-inch slices of seedless watermelon rounds
  • 2 cups cubed English cucumber (chop in Eco Chop)
  • ½ cup chopped fresh cilantro (chop in Eco Chop)
  • 1/2 Red onion sliced thin 1/2 cup fresh chopped cilantro

Mango Lime Ginger Vineagrette:       

  • ¼ cup FRENCH PANTRY Mango White Balsamic
  • 1 Tablespoon lime zest (use mini grater)
  • Juice of 1 lime (use Citrus Press)
  • 2 Tablespoons FRENCH PANTRY EVOO
  • 2-3 teaspoons freshly minced or grated ginger (use mini chopper)
  • 2 garlic cloves (minced in a mini chopper)

Use FRENCH PANTRY Salt and Tellicherry Pepper to taste.

Instructions

Instructions:
Prepare salad ingredients.

  1. Slice 4 1-inch-thick slices of seedless watermelon.
  2. Place on the prep mat and using the star cutters, cut out watermelon stars from all four pieces. Set aside.
  3. In a small mixing bowl or carafe, whisk together the dressing ingredients until well combined. Set aside
  4. Place the Arugula in a large salad bowl
  5. Crumble the feta cheese atop the arugula
  6. Finely slice the Red onion and place it in the salad
  7. Chop the seedless cucumber in the Eco-chop and place it in the salad
  8. Make the dressing and add half of it to the salad, tossing gently.
  9. Add the watermelon stars to the top of the salad, and then drizzle with traditional balsamic.
  10. Serve with extra dressing.

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