Tuesday, May 28, 2013

Watermelon, Feta and Spinach Salad

I hope everyone had a wonderful Memorial Day! I was on Long Island visiting the family this weekend. Unfortunately, the rainy and windy weather left little to be desired, but the weekend was still full of fun activities!

I went to see the Great Gatsby on Sunday with my best friend, her sister, the boy, and my mother. A few minutes in, I turned to Cory to tell him that I thought the movie sucked. But then all of a sudden things really turned around, and by the end of it I have to say I thought it was great!

The modern twists on the old classic were fun and relatable. It made the extravagance of Gatsby's life front and center. Speaking of Gatsby, Leo is just fantastic. He's so convincingly in love with Daisy! Tobey Maguire was also a great Nick Carraway--his puppy dog eyes make Nick seem all the more naive and innocent. And Carey Mulligan was a great Daisy. Just carefree, and foolish, and living in some fantasy world.

This elegant Watermelon, Feta, and Spinach salad kind of reminds me of Daisy. It's pretty to look at, carefree to pull together, with just the right amount of sweetness. The lemon basil dressing is so bright and fresh. The tangy feta pairs well with soft, tender spinach and juicy, sweet watermelon.

I have found that my favorite kinds of salads are those that actually have very little lettuce involved. In fact, I sometimes prefer no bed of greens at all. A salad becomes something exciting when all those other things are added in. The crunchy, flavorful fruits and veggies that are more than just water. Fun cheeses and crunchy nuts. A sweet, homemade vinaigrette. Lettuce is just something my turtle eats at this point...

This salad would make a perfectly pleasing lunch, a wonderful picnic appetizer, or a satisfying meal when paired with lean grilled chicken breasts. It's essentially summertime on a plate. Ingredients below will serve 4 for lunch or starters, and 2 for a meal. Enjoy!

Here's what you need for Watermelon, Feta, and Spinach Salad (Print Recipe!)

For the dressing (can make extra and store in the fridge for up to a week):
1 part fresh squeezed lemon juice
3 parts extra virgin olive oil
1 to 2 teaspoons honey
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 handful fresh basil leaves, cut into thin ribbons

For the salad:
2 cups packed fresh baby spinach leaves
1 cup seedless watermelon, cut into 1-inch chunks
1 cup feta, cut into 1/2-inch chunks (look for a block of fresh feta, rather than feta crumbles)
1/2 English cucumber, sliced thin
1/2 small red onion, sliced very thin
2 tablespoons sunflower seeds (optional)

Here's what you do

In a dressing shaker or mason jar, combine all the dressing ingredients. Shake vigorously until well combined. Adjust seasoning to taste. Refrigerate until ready to use.

In a large bowl, combine the spinach, watermelon, feta, cucumber, and onion slices. Toss to combine. Distribute evenly into 4 salad bowls or 2 dinner plates. Drizzle with dressing when ready to serve and sprinkle sunflower seeds on top, for crunch.

No comments:

Post a Comment