Watermelon, arugula, and pine nut salad

Suchitra Vaidya, Senior Health Educator at our Kaiser Permanente Santa Clara facility, called me this morning just as their farmers' market was opening. Having worked on it for the past year with others, she was very happy to see that people were lining up to shop for fruits and vegetables even before the vendors were fully set up. Once again, John Silveira, Director of the Pacific Coast Farmer's Market Association, has made it possible. They are starting with ten vendors and may expand soon given the size of their medical center. Meanwhile, back here at Oakland, "personal" size watermelons and arugula are available for this week's recipe. This salad is very simple, light and refreshing. The complete collection of recipes can be found as a link in the navigation bar at http://www.permanente.net/doctor/prestonmaring/.

Ingredients

  • 1 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1/2 tsp salt, or to taste
  • 2 Tbsp extra virgin olive oil
  • 3 cups seeded watermelon cubed into bite size pieces (from a 2-1/2 lb melon)
  • 6 cups arugula (about 6 oz)
  • 1/4 cup pine nuts
  • 1/3 cup crumbled feta (about 1-1/2 oz)
  • Coarsely ground black pepper to taste

Directions

Drain the cubed watermelon in a colander. Mix the first four ingredients in a large salad bowl. Add the watermelon, arugula and pine nuts. Toss gently to coat. Sprinkle with cheese, pepper and a little more salt if needed.

Contributor

Preston Maring, MD

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