September 22, 2021

Arugula & Watermelon Salad with Sumac Dressing

Servings 4

¼ cup lemon juice

1 teaspoon ground sumac

1 teaspoon honey

1 clove garlic, grated

¼ teaspoon salt

¼ cup extra-virgin olive oil

5 ounces baby arugula (8 cups)

2 cups watermelon pieces

4 ounces feta cheese, preferably sheep's-milk, crumbled

1 cup fresh mint leaves, torn (I used 1/2 teaspoon ground dry mint)

¼ cup pine nuts, toasted

Whisk lemon juice, sumac, honey, garlic, and salt in a large bowl. Gradually whisk in oil until combined. If you use dry mind, add it.

Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon until the nuts are fragrant and golden brown, about 3 minutes. Remove from the heat and let cool off.

In a large bowl, add arugula and pour over 1 teaspoon of dressing. Gently toss.

In a medium bowl, add the rest of the dressing, watermelon, and feta. Mix well. Add to a bowl with arugula. Plate it and sprinkle it with nuts.

Idea for the recipe comes from EatingWell Magazine, July/August 2021

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