Watermelon, Feta, & Arugula

Throughout this pregnancy, my body has craved a bold rainbow of fresh fruits and vegetables, a soiree of salads, Shrek-sized bowls of cereal, and a grocery store freezer aisle of different types of ice cream.  

This watermelon, feta, and arugula salad is beautiful to look at, simple to make, and nourishing for the body and soul.  It is light as a feather, and it has a magical combination of sweet, spicy, and salty. The spicy, earthy arugula and tangy balsamic vinegar amplify the watermelon's sweetness, and the feta adds a touch of chewy, salty texture to the greens.  

Perfect as a summer lunch (or a dinner paired with grilled chicken on the side), this salad boasts one of my favorite combination of flavors.

Bon Appetit!

Watermelon, Feta, & Arugula
Source: inspired by many similar salads I have enjoyed out and about in Richmond

Ingredients:
Fresh arugula
Fresh watermelon, seeds removed and cut into bite-sized chunks
1/2 block feta cheese, crumbled with your fingers
Balsamic vinegar, drizzled on to your taste (about 1-2T.)
Extra Virgin Olive Oil, drizzled on to your taste
Salt and Freshly Cracked Black Pepper, to taste

The Process:
Place the arugula in a bowl.  Add the watermelon and feta on top.  Drizzle on the balsamic vinegar and extra virgin olive oil.  Add S & P to taste.  Gently toss everything together, and serve immediately.