Watermelon, Feta, and Arugula Salad

It takes just a few perfect ingredients to make this stand-out summer side. Reducing the vinegar concentrates its flavor, creating a sweet-tart syrup that enhances the finished dish.

Regan Burns Cafiso

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Ingredients

1 cup balsamic vinegar		Coarse salt and freshly ground pepper
3 cups baby arugula		1 1/2 cups diced watermelon
2 tablespoons extra-virgin olive oil		1/2 cup crumbled feta cheese

directions

Total:

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1
In a small saucepan, bring balsamic vinegar to a boil over medium-high. Reduce heat and simmer gently until vinegar is reduced to about ¼ cup. Remove from heat and let cool.
2
In a mixing bowl, toss arugula with olive oil and season with salt and pepper; transfer to a serving bowl. Top greens with watermelon and feta; drizzle balsamic syrup over the finished salad. Any remaining balsamic syrup can be stored in an airtight container for one week.

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Watermelon, Feta, and Arugula Salad

Ingredients

directions