Labor Day Weekend – the last holiday weekend of the summer. The kids are going back to school and fall should be close at hand (or so we hope).
Whether you are a BBQ or a picnic or swim party, you want something cold and sweet and a Watermelon Salad hits the spot. It’s easy to make and can be made a day ahead to save time on the day of the event. Serve in bowls or put out some toothpicks and let them grab a chunk to cool themselves off.
- 1 small seedless watermelon, peeled
- 1 bunch arugula or baby spinach
- 2-3 fresh mint leaves, to taste
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 4 ounces feta cheese, optional
Cut peeled watermelon into pieces approximately 1 inch square over a large bowl to catch any juice. Chop arugala or spinach and add to bowl. In small bowl, combine mint leaves, olive oil and lime juice and muddle until well combined and you can barely see the mint. Pour over watermelon. Add feta cheese if using and toss well. Refrigerate at least 2 hours. Can be made a day ahead. Toss again just before serving.