Watermelon Arugula Salad

Who doesn't love a light summery salad this time of year?  The combination will sound gross but it blends beautifully!  It is really easy to make and adjust to your own tastes.  I prefer the salad to not be too overloaded with greens but many may want more arugula (or even watercress). I love this when it is a bit of everything in every bite with nothing over powering another.

In a large bowl, mix together:

• 3 cups of arugula
• 15 leaves of mint (chiffonade)
• 3 shallot cloves (chopped)
• 5 leaves of fresh basil (chiffonade)
• 1/4 large watermelon, 1/2 inch cubes
• 1/2 pound of Greek feta, cubed 1/4 inch (should be salty and tart, not sweet)
• 1.5 cups of jicama (sliced into 1/8 inch x 2 inch straws)
• 2 tbs of flax seeds
• salt to taste
• lots of cracked black pepper, more than you would normally use
• extra virgin olive oil to coat the leaves
• red wine vinegar to coat the leaves

Toss the salad until everything is very well mixed.  The watermelon and feta will start to fall apart and that is fine.  

After you plate, drizzle a little balsamic vinegar on each salad for a little extra zing.  

This salad is great for picnics or parties or brunch or just lunch!  You can also go really simple and just do the watermelon, feta, mint, salt pepper, olive oil and balsamic vinegar.  But the recipe above makes it a bit more meal worthy!  This time the watermelon was a little under rip but when they get bright red, this dish just gets better!!