Until I ran across a recipe combining arugula and watermelon in a salad, I didn’t have much use for those greens or the red kale that always appears when we plant a packet of mesclun seeds. Now every year we eat garden arugula until late June, by which time it is going to seed and kale is crowding it out. Some years the red kale keeps growing until it’s covered by snow, and then reappears early the next spring. Watermelon isn’t in season that long so I’ve tried other fruits with great success, such as peaches in August, apples in fall. This salad is as nutritious as it is tasty. It makes a fine lunch on its own, and it has been a hit at potluck suppers.
Here’s how to make Peppery Greens with Feta and Fruit Salad.
First cube about 2 Cups fruit (watermelon, apple, peach, nectarine, or pear) and 2 ounces of Feta cheese (or substitute Gorgonzola, blue, Swiss, or sharp white cheddar). Place into a quart container. Add 1 tsp freshly ground black pepper and 1.5 Tbsp good balsamic vinegar; toss and refrigerate.
Next choose an attractive, large bowl. This bowl that Jay made will contrast nicely with the deep green kale while its red “rimations” will go well with the color of the watermelon.
Tear about 4 cups of arugula or kale (red or Russian) into pieces and place in the bowl. Toss with 1.5 Tbsp extra virgin olive oil.
Top with the reserved fruit and cheese. Add 3-4 Tbsp chopped almonds (toasted if you wish). Serve with hearty fresh bread or crackers as a main dish for two; or serve as a side salad with dinner for four.