By Dane Feldman
Photo by Dane Feldman.
Over the weekend, I was looking to create something of a watermelon caprese salad, but realized I didn’t have any mozzarella on hand. Instead, I went for a watermelon and greens salad, which wound up tasting almost exactly like watermelon gazpacho, a summer favorite from the past few years.
What you’ll need:
1 cup seedless watermelon, cubed
1 dozen grape tomatoes, sliced
Green part of 1 scallion, chopped
1/4 cup feta, crumbled
1 dozen kalamata olives, sliced
2 sprigs mint, finely chopped
1/4 cup Spanish olive oil
1/8 cup balsamic vinegar
1 cup baby spinach
1 cup baby arugula
In a bowl, toss watermelon, tomatoes, scallion, feta, and olives.
Combine mint, olive oil, and vinegar in a bottle and shake. Pour over the food in the bowl and stir. Let marinate in the refrigerator for 1 hour before serving over the greens.