I realize watermelon's a summer thing and fall technically began on Sept. 22nd, but as far as I'm concerned, it ain't nowhere near fall yet. I'm still breaking a sweat walking outdoors and I've yet to spend an extensive period of time sprawled over my bed nostalgically staring out the window at leaf carcasses cascading to the tune of Bon Iver*. Guilty. I am indeed excited for such autumnalities. And yes I just made up "autumnalities" to henceforth mean "all things autumn." It's a subjective word.
*or variations thereof. (but seriously, check that out and save it for a sub-65° day.)
So, yes, summer it shall [still] be. And to further challenge the calendar's declaration of autumn, Trader Joe's is still selling watermelon, so watermelon I will buy. And did.
I'd heard of this watermelon/mint/feta combination before, but had never tried it and wanted so badly to change that. So, I did and here's how:
INGREDIENTS (single serving):
- 2 c. cubed watermelon
- handful of arugula
- 1/4 c. feta (sheep's milk feta would be awesome, I imagine)
- 7ish chopped fresh mint leaves
HONEY BALSAMIC DRESSING:
- 1 tbs. balsamic vinegar
- 1/2 tbs. olive oil
- 1/2 tbs. freshly squeezed lemon juice
- 1 tsp honey
- light dash salt
- pinch of freshly ground black pepper
1. Lay down a thin bed of arugula.
2. In a separate bowl, toss watermelon cubes and chopped mint in dressing.
3. Dump that all on the arugula, sprinkle with feta. Drizzle any extra dressing over arugula to distribute the flavors.
MIX IT UP + DEVOUR. SUMMER UNTIL FURTHER NOTICE.