Summer may be winding to a close, but it’s not too late to enjoy one of the season’s signature fruits: watermelon. And with a good extra virgin olive oil and other ingredients like good vinegar and feta cheese, you can create a sweet and savory watermelon salad. (Click here to see the featured recipe.
Chicago chef Stephanie Izard has her own flavor-packed version, which includes arugula, extra virgin olive oil, white balsamic vinegar, honey, and crumbled feta.“The balsamic-honey reduction adds acidity, fresh arugula brings a bit of savory spice, and some salty and rich feta cheese ties it all together,” Izard writes in her book, Girl in the Kitchen
, 2011), where this recipe appears. Izard is chef-owner of the popular Chicago eatery, Girl & the Goat
.For the salad, watermelon cubes are sprinkled with sea salt, a combination that yields a “salty crunch” that balances out the natural flavors, according to Izard. The vinegar and honey are heated in a small pot until syrupy, and then poured over the watermelon. (Click here to see the featured recipe.
)The arugula, meanwhile, is dressed with the extra virgin olive - you could try our Arbequina
- salt, and pepper, and then piled atop the watermelon. The dish gets a finishing drizzle of the vinegar syrup and a sprinkle of feta before being served.“There’s really nothing better on a warm summer day,” Izard says.Bon appétit,Your friends at California Olive Ranch