Watermelon Feta Salad
1/2 seedless watermelon - cut into bite sized pieces
3 ounces feta cheese (1/2 container)
4 ounces arugula (1/2 bag)
balsamic glaze or balsamic vinaigrette - to taste
Spread arugula on a platter (or a bowl can be used). Lay watermelon pieces over the top. Sprinkle the cheese over the watermelon. Dress using the glaze or vinaigrette. Additional dressing can be left on the side for anyone who wants more. I don't like overdressed salads, so I use it sparingly when serving.
The only downside to this salad is it can't all be put together ahead of time due to the watermelon. It would be a watery mess if made before leaving home. However, the watermelon can be cut/stored ahead of time, and everything else is very portable. Putting it all together right before eating takes a matter of seconds.Since this is just a base recipe, other ingredients can be easily added. I've added slices of red onion and kalamata olives to it as well.
Another plus to this salad is because the recipe uses only half of all the ingredients, it can be made another time at home. I made it Wednesday night for a bbq, then had a single serving of it for breakfast yesterday and for lunch today. It's a very light, refreshing dish; great for a hot summer day.