Summer is a time for eating al fresco. Nobody wants a big, hot and heavy meal when the weather is so warm.  This is my favorite time of year to cook. I can have most things prepped ahead of time, fire up the grill and serve an easy, delicious dinner.

This salad is always a winner for family and friends.  Sweet, juicy watermelon, paired with tangy tomatoes, feta cheese and mint is a hit with all ages. Leftovers are delicious the next day as well.

Watermelon, Tomato and Feta Salad

4 servings

2 cups of seedless watermelon, cut in 3/4″ cubes

1 1/2 cups cherry tomatoes, halved

1/4 cup mint leaves, chiffonade (shredded in thin slices)

2  cups baby arugula

1/2 cup feta cheese crumbles

Dressing:

1 lemon, zested and minced

2 TBS lemon juice

2 TBS white balsamic vinegar

pinch of red pepper flakes

1/2 tsp coarse salt, J.Q. Dickinson’s Heirloom finishing salt

1/4 cup extra virgin olive oil

Mix all dressing ingredients, except the oil, in a bowl. While whisking, drizzle in the oil to emulsify and combine the ingredients.

In a large bowl gently toss the watermelon, tomatoes and mint leaves together with a rubber spatula.  Add the dressing and toss to coat.

Spread the arugula on a platter. Top with the salad and sprinkle with the feta cheese crumbles.

Enjoy!

This is a great accompaniment to anything off the grill, from hamburgers to steaks, chicken and seafood.