It’s funny how I can come home from Trader Joe’s with bags full of food and immediately begin debating what I should make for dinner. Sometimes, having too many options makes me feel as though I have none. Then, somewhere near the intersection of what I’m in the mood for, what might go bad soon and what I just brought home, I come up with this Greek Summer Salad.
Based on how much I enjoyed this simple combination, I think this summer will be filled with many more fruit, herb and cheese salads.
Any ideas for a salad with nectarines?
1 English cucumber
4 c wild arugula
fresh basil leaves
4 tbsp extra virgin olive oil
juice of 1 small lemon
1 tbsp red wine vinegar
small seedless watermelon
6 oz feta cheese
salt and pepper
Cut English cucumber into small pieces and place in large bowl. Add arugula and basil leaves. Set aside.
Whisk together, olive oil, lemon juice, red wine vinegar and salt and pour over cucumber, arugula and basil mixture. Toss to coat. Spread mixture on a large platter.
Remove rind from watermelon and cut into small pieces. Gently place over greens on platter. Gently crumble feta cheese over the top. If desired, top with freshly cracked black pepper.