Okay, confession time, everyone. Admit it: have you ever had a gift registry that you could access online? Where you could see if an item had been fulfilled, before you actually received it? Did you peek to see what you're getting?
I always thought that if I had such a registry, I would 100% refrain. After all, there was that Christmas when I was 9 or so and I sneaked a look at my presents before the big day, and not only was I wracked with guilt, but it sucked all the fun right out of opening my presents. The element of surprise was an important factor, 9-year-old-me learned.
But yeah. Once I got a taste for "wants" vs. "fulfilled," I found I couldn't help but visit my registries here and there. Not every day! But every week? Yes. I admit it. I have sinned.
This is how I know that we are getting Barefoot Contessa's Back to Basics cookbook as a wedding present. If you bought it for me and you read this, thanks in advance, and I'm sorry - I suck for knowing! But I'm super excited because I just totally dig Barefoot Contessa, aka Ina Garten, aka The One On Food Network Who Says "Fabulous" 50 Times per Show But is Totally Lovable Anyway.
She's developed a bunch of kick-rear recipes, such as the one I'm talking about today: Watermelon, Feta, and Arugula Salad.
Warning to family and friends: If you come over to our place this summer, or if you ask me to bring something to yours, you'll probably see this dish - and I'm pretty sure you'll like it. It's admittedly a little strange to those who have yet to discover the perfect pairing of watermelon and feta cheese. Lemme tell you: Watermelon and feta is delicious. Salty/sweet perfection. Watermelon, feta, arugula, peppermint, and a vinaigrette with fresh orange and lime juices?
Fabulous, indeed.
Here's the recipe!
Watermelon, Feta, and Arugula Salad
Serves 4
Adapted from Barefoot Contessa's Arugula, Watermelon, and Feta Salad recipe
Ingredients:
- 4 cups watermelon, cut into one inch cubes
- 3 cups loosely packed baby arugula
- 6 ounces crumbled or cubed feta cheese
- About 20 peppermint leaves, chiffonaded (wash them, dry them, roll them up, then thinly slice into strips)
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 1/2 teaspoons honey
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
Directions:
- Make the vinaigrette: In a small bowl or container, whisk together the orange juice, lemon juice, shallots, honey, salt and pepper.
- Pour in the olive oil into the vinaigrette mixture in one thin stream, whisking briskly as you pour to blend.
- In a large bowl, gently toss the watermelon, arugula, feta, and peppermint.
- Drizzle the vinaigrette over the salad and toss until evenly distributed.
- Enjoy!
