Arugula Feta Watermelon Salute!
Taking that first (two-handed) bite of the season’s watermelon, its sweet and sticky pink juice running down our chin, we’re instantly reminded of the Fourth of July and fireworks, beaches and BBQs. Here, we showcase our picnic prowess by making melon the star—literally. Just dust off that star-shaped cookie cutter normally reserved for holiday treats to punch out shapes for a playful, balanced salad with blueberries, peppery arugula and a touch of sharp feta.
Ingredients
- 3 lbs. seedless watermelon, cut into 3/4-inch slices
- 3 cups DOLE® Arugula or Butter Bliss
- 1 cup DOLE® Blueberries, divided
- 1/2 cup crumbled feta cheese, divided
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Freshly ground pepper
- Salt to taste
Directions
- To prepare dressing: In a large bowl whisk together olive oil and lemon juice. Season with salt and pepper; set aside.
- To prepare salad: Lay watermelon slices on a cutting board. Using a star-shaped cookie cutter, cut out stars; place on a rack to drain. Add DOLE® Arugula or Butter Bliss lettuce, 3/4 of the blueberries and feta cheese to bowl with olive oil and lemon dressing and toss. Divide amongst 4 salad plates and arrange watermelon stars over the salad.
- Arrange the rest of the blueberries and feta cheese on top for a holiday fun Fourth of July presentation. Finish with black pepper, if desired; serve immediately.
Tips & tricks
Family Friendly Tip: If you do not have a star-shaped cookie-cutter, a simple circle will work well too.