I’ll be honest. When I have a watermelon I usually eat about half and then the other half sits in the fridge. I usually give it a good week or so before tossing it but lately I’ve actually found a much less wasteful use for the poor thing. I’m all about summer salads and this one is just too easy and good not to share. It doesn’t take a whole lot of watermelon since even small chunks tend to be a mouthful so this is a good one to also make when hosting a larger dinner.
- Watermelon chunks (bite-sized)
- Fresh feta, crumbled
- Pine nuts
- Balsamic glaze
- Olive oil
Before anything toast your pine nuts on a super low flame with a little olive oil. Allow them to brown slightly and then remove from the heat.
Pile the arugula, then add the watermelon and top with crumbled feta.
Sprinkle the toasted pine nuts.
Drizzle the glazed balsamic over everything.