TALK ABOUT A SUMMER TREAT! One of our staff members first discovered this recipe on a vacation to the Bahamas. The story goes that it was ridiculously hot outside, and the family ordered the resorts’ watermelon feta salad, had it delivered to them on the crystal clear Bahamian beach, and they claim it is to this day the best meal they have ever had. Something about the quench of thirst in the watermelon and the bite of feta with black pepper sprinkled on top with a drizzle of olive oil seemed like a complete dream! When we heard this story, we knew we had to recreate this dish and add our own touches because not all of us get to pick up and go to the Bahamas.
- 1 small watermelon, cut open and sliced into small chunks
- 2 cups arugula
- 1 cup feta cheese
- ½ cup extra virgin olive oil
- black pepper
- fresh mint leaves
- toasted pine nuts, if desired
Begin by preparing your watermelon, which can be room temperature or refrigerated at the time. It is best to find the in-between period to serve this dish temperature wise.
In two separate individual sized bowls, place 1 cup of arugula in each.
Add in small chunks of watermelon, making each bowl as even as possible over the bed of arugula.
Next, add in one cup of feta cheese to each bowl, sprinkling over the watermelon and arugula.
Drizzle olive oil lightly over each bowl for taste.
Add in toasted pine nuts.
Sprinkle a light amount of black pepper and top with a few sprigs of fresh mint leaves.
How can such a simple sounding dish sound so profound based on that family’s story? Try out this recipe and we’ll go ahead and let you tell us. We already know the answer! Mouth-watering over here!