Recipe and image courtesy of www.themodernproper.com
Watermelon, oh yes – cool refreshing Watermelon is the hero of today’s Market Fresh Cooking Recipe. Get ready, this quick salad is packing a serious punch of sweet, crisp, spicy and fresh. Don’t miss this opportunity to delight your palate. Pick up all the ingredients at the market. The market bounty is calling out, answer that call!
Market hours: Saturday and Tuesday, 7am-1pm
- Ingredients
- 5 oz Arugula
- 1 (2lb)Watermelon, or roughly 6 cups, cubed
- 1/2English cucumber, sliced
- 6 oz Feta, crumbled
- 16 Basil leaves
- Poppyseed Dressing
- 1/2 cup Olive oil
- 3 tbsp White balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp Honey
- 1/4 tspSalt
- 2 tsp Poppy seeds
- Method
- Whisk the olive oil, balsamic vinegar, mustard and honey in a small bowl until emulsified. Add salt and poppy seeds, stir in salt and poppyseeds. Set aside.
- Place arugula on a platter, cover with cucumbers and watermelon. Sprinkle with feta.
- Make a stack out of the basil leaves. Roll them in either direction and thinly slice them to make ribbons. Toss evenly over the salad.
- Drizzle with dressing. Enjoy!