It’s the first day of August and it’s 85 degrees in San Diego, so safe to say, summer is going to be sticking around for a while! Which means it’s the perfect time to whip up this Watermelon Mint & Arugula Salad that I shared recently on Inspired by This. It’s beyond easy – only just a couple minutes and a few simple ingredients stand between you and the ultimate summer salad. The combination of the watermelon and mint with a drizzle of balsamic glaze is absolutely delicious and so refreshing for this Southern California heat wave! Plus the colors are gorge!
Ingredients
For the Salad:
2 cups seedless watermelon, cut into 1-inch cubes
6 cups arugula
1/3 cup crumbled feta (or an almond milk cheese for dairy-free)
1/4 cup pistachios, roughly chopped
1/3 cup fresh mint, roughly chopped or torn
3-4 tbsp extra virgin olive oil
Salt & pepper to taste
For the balsamic glaze:
1/3 cup balsamic vinegar
2 teaspoons coconut sugar
Serves 4.
- Place a bed of arugula in a large bowl or on a platter. Add the watermelon cubes and crumbled feta (or other cheese of choice). Toss with olive oil and season with salt and pepper.
- Add chopped pistachios and freshly torn mint on top.
- Add balsamic vinegar and coconut sugar into a small saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until it thickens and reduces by about half – should take 5-7 minutes. Remove from heat and set aside to cool a bit.
- Once the balsamic glaze has cooled, drizzle it over the top of the salad.
- Serve!
Easiest thing ever right!? I think it would be absolutely perfect for all of the Labor Day parties that will be here before we know it! Enjoy!
PS – check out the other recipes and articles I’ve contributed to Inspired by This like My 3-Day Food Journal, my Grocery Lists, and the most summery berry & coconut milk popsicles!
