Watermelon, Feta, and Arugula Salad (Δροσερή Σαλάτα με Καρπούζι, Ρόκα και Φέτα)
Serves as many as you want
Adapted from Kuzina Restaurant, Adrianou 9 (Thissio), Athens, Greece
Cool and refreshing, sweet watermelon, salty cheese, and bitter greens come together in the perfect salad for a sunny day. It’s a simple salad to make. The keys are cutting watermelon thick enough to stand on edge, and finding firm feta that can be cut into large flat pieces. It’s also important to use good quality traditional balsamic vinegar. If you can’t find good balsamic, you can replicate its flavor by enhancing commercial balsamic with a little brown sugar. I use a ratio of 1 tsp. brown sugar per 5 tablespoons of commercial balsamic.
Best quality balsamic vinegar, or brown sugar-enhanced commercial vinegar
Cut watermelon into 1” slices. Cut off rind, and cut flesh into sharp triangles (use watermelon trimmings for another purpose). You may remove watermelon seeds for ease of eating, but it’s not necessary to do so.
Cut feta into slices and then into the same shape triangles as watermelon, but slightly smaller. (Cut feta slices smaller than shown in picture for better balance of ingredients.)
Wash, clean, and dry arugula.
Arrange watermelon and feta slices as shown in photograph, and fill center space with arugula. Drizzle balsamic vinegar over everything, and serve.