The nice thing about the Texas growing season is that some things grow year round. Arugula is one of them. I have a confession to make, though. I hated arugula at first. When Stacey handed me my share of arugula last spring, I thought I had met my match in a vegetable I didn’t like. Somewhere, though, in the back of my mind was the advice for feeding children — It takes up to ten exposures to a new food to like it. I sometimes do very well when treated like a kid, so my experiment began. It didn’t take ten exposures, though; just a really good recipe. After falling in love with this salad, I was soon seeking the peppery arugula taste on sandwiches, pasta, and anywhere else I could sneak it in.
The Texas growing season for watermelon is summer and early fall, so I have been brainstorming a substitute the off-season months. Strawberries in the spring are a natural choice, but winter stymies me a little…Perhaps steamed winter squash? We’ll see.
This salad will give you a nice boost of vitamins A and C, as well as lycopene from the watermelon.
2 cups watermelon, cubed
1/4 thinly sliced onion, red preferred
2-3 large handfuls of arugula (easiest way to measure)
1/4 cup feta cheese
1/4 cup e.v. olive oil (I love Texas Olive Ranch)
2 Tbsp. balsamic vinegar, more to taste if you prefer
salt and pepper
Combine the watermelon, arugula, onions, and feta. Whisk the dressing, or shake in a mason jar, and pour over the salad. Toss and enjoy.