Back when I was in college—way before I got into cooking and baking or even much healthy eating for that matter—I saw some recipes in Glamour magazine that I decided I was going to make as a fancy dinner in for my boyfriend. He was a self-professed salad hater at the time (I’ve since reformed him), but I couldn’t pass up the opportunity to make what looked like it would be an extremely delicious salad—even if I ended up being the only one eating it! That dish turned out to be the biggest hit of the night—the combination of the salty cheese with the sweet, crisp melon was just perfect. Ever since then, I’ve wished that I saved the recipe.
Yes, I can obviously still combine watermelon and feta without a set of instructions. But I knew there were other factors I was missing—I just couldn’t remember what! So I did some intensive Googling yesterday, and guess what? I finally found the recipe, which was published in 2009, on a blog called Shrimp Salad Circus. When I first saw the recipe again, I actually laughed out loud. It’s so much more basic than the dishes that jump out at me now! But hey—sometimes simple is best. Let’s just say I know what I’ll be making with dinner tonight!
Watermelon, Arugula, and Feta Salad
(originally published in Glamour magazine and reprinted on Shrimp Salad Circus)
Prep time: 15 minutes; Cook time: 5-7 min; Serves 4
1/3 cup balsamic vinegar
1 tablespoon honey
4 cups seeded and cubed watermelon
1/4 cup olve oil
Salt and pepper, to taste
1 cup crumbled feta cheese
1. In a small saucepan, mix the balsamic vinegar and honey; simmer and reduce until syrupy, five to seven minutes. Let cool.
2. Toss watermelon with arugula leaves; drizzle with vinegar reduction and olive oil. Season with salt and pepper.
3. Top with feta cheese.
Photo via Dennis Tang