Friday, June 3, 2011

Eat: Watermelon and Feta Salad

When I was Big E's age I earned honors from the Good Eater club at my school every week.  Clearly this was before childhood obesity was a concern, because I earned this accolade by choking down all of my American Chop Suey, canned pears in a paper cup, waxed beans or whatever else was slopped on my plate in the cafeteria line.  I didn't enjoy the food and some days I would struggle mightily to clean my plate, but I was highly motivated by the little paper apple, fresh from the mimeograph, that was my reward and so I made it work.

My husband and especially my daughters lack this ability to soldier through a meal.  If they aren't fans of a particular food, no amount of insisting, coercion or pleading makes any difference; as a result, I don't bother making a lot of my favorites because there seems no sense in preparing a dish that only I will eat.  This salad is the one exception to that.  I am the only one in the house who eats it, but I love it so much that not only do I make it but I actually spent my precious alone time between leaving work and volunteering in Big E's class today going to the store for ingredients and assembling this salad.

It's so easy that you don't really need a recipe, but here it is in all its summery, sweet-salty glory:

Watermelon and Feta Salad

1/2 watermelon, cut into bite-sized chunks

1/2 cup of crumbled feta

2 handfuls of baby arugula

fresh ground black pepper (to taste)

In a large bowl, toss together the watermelon and feta.  Season with pepper, then toss in the argula.  Allow it to sit for at least 30 minutes before serving, so the flavors can mingle.

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