Season’s are important. They’re symbolic of change and remind us there’s a time and place for everything. Recently, I’ve had a few endings in my life. I find that remembering endings are inevitable gives an opportunity to savor and appreciate what’s in season now knowing nothing lasts for too long.
In Southern California, it feels like a year-round summer, but we do have seasons that nudge us in gentle whispers. We're nearing the end of October, but there are hints of Fall in sight, so I’m savoring the last bits of our summer.
Watermelon is a good place to end. Sweet, juicy, bright, refreshing.
I like simple. I think an Arugula and Watermelon Salad will work nicely to bid adieu to summer.
This is easy. No recipe. Simple assembly.
Find some nice fresh bright green arugula and place a nice handful into a pretty bowl.
Dice a sweet watermelon.
So far so good!
Find the BEST balsamic vinegar you can find. Bistro Blends has nice ones. They are barrel aged and taste like a sweet thick reduction. I wouldn't go for those cheap bottles of balsamic that are watery and strong vinegary. Find a thick syrupy one. Trust me, it's going to make a huge difference in your final salad.
Next.. find a really nice feta cheese. I prefer to stay away from the grocery store brands that are already sold in crumbles in a plastic container. Find a middle eastern market or a farmers market. I prefer to buy mine in blocks and in brine. They will last longer, stay fresher for longer and when you pull out a chunk to crumble on your salad it's going to have that just crumbled fresh taste because.. you just crumbled it!
Drizzle on balsamic vinegar and a little olive oil. Opt for a good olive oil here for garnishing and and save the least expensive ones for cooking.
Add your diced watermelon and crumble your feta over top.
Finish with a little fresh cracked pepper.
Often the best meals are the ones that are the most simple. The most important thing to remember is to use quality ingredients. Less stuff, more of the good stuff.
