Rumor has it that another heat wave is on its way so we’d better face it with salad for dinner. An Iranian friend of mine loves feta and watermelon and swears she could live on it all summer long on. Here’s an adaptation of a recipe from DC’s Komi, a Greek-come- nouvelle-cuisine restaurant I hope to actually visit one day when I have enough money. Until then this salad will do. Arugula gives this sweet and salty combo an additional nutritious punch. I serve this salad with hardboiled eggs and steamed green beans—both of which were cooked the day before and have been waiting in the refrigerator with the cold melon.
Ingredients
2 tablespoons olive oil
1 tablespoon sherry vinegar
Coarse salt
Freshly ground black pepper
2 cups of arugula
½ half of a fennel bulb, sliced thin
2 cups watermelon cubes
4 ounces of feta, roughly crumbled
1 tablespoon sherry vinegar
Coarse salt
Freshly ground black pepper
2 cups of arugula
½ half of a fennel bulb, sliced thin
2 cups watermelon cubes
4 ounces of feta, roughly crumbled
Process
Mix together the olive oil and vinegar with salt and pepper to taste. Combine the arugula and fennel with the dressing and set aside to wilt a bit. Next add the watermelon and feta. Toss and serve immediately with a sourdough baguette.
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