I've been missing this space a lot recently. Missing the creative outlet it is and the fun that it brings me to share a slice of life on here. Life has remained busy and full but I want to get back, so here I am in a moment when I should be showering or changing laundry...I'd rather blog.
I want to tell you about some recipes that are bringing me comfort this summer- summer comfort food perhaps. Recipes that are real winners- foolproof- and have made it to several dinners and picnics so far and the kids aren't even out of school yet where we live. Why? How? It seems cruel to them and even more cruel to this mamma who loaded everyone up for the pool yesterday to learn that it wasn't opening tip 3:00 because kids were still in school this week! It's 100 degrees outside- let it be summer!
This recipe here hails from Bread and Wine and is adapted some from me. I had it first at our supper club and like I said have made it several times since. The items can easily be picked up from the store and the dressing ingredients are likely already in your house. I tweaked it a bit given time constraints but every time it turns out great.
Bringing it to a picnic? Simple chop everything and separate the ingredients out in zip locks that just need to be poured out and assembled at your host's house in their own salad bowl leaving them with the leftovers to eat up while doing the dishes, if there are leftovers that is...
- 8 cups watermelon, cubed
- 8 ounces crumbled feta
- 3 tablespoons fresh mint, chopped
- 1/4 cup chopped red onion
- 10 ounces arugula
- 4 limes
- 1/4 cup white wine vinegar or balsamic vinegar (I've done both)
- 1/2 cup olive oil
- salt and pepper to taste
Start by cubing the watermelon and toss it in a bowl with the juice of 2 limes. You can allow this to marinate for several hours or just as long as it takes you to assemble everything else.
In a bowl toss the arugula with the red onion, feta and mint.
In a mason jar combine the juice of the other 2 limes, vinegar, olive oil, salt and pepper.
Right before serving top the greens with your watermelon then your dressing. Toss well and serve immediately.