WDW Magazine April 2018: Beaches and Bayous | Page 102

Spring means fresh food made with flavorful seasonal ingredients. This month I’m sharing
a way to take one of my favorite foods, watermelon, to a whole new level. This recipe for
Watermelon Salad with Arugula and Feta from Epcot's International Flower and Garden
Festival, is the perfect lunch for warm spring, and even summer, days!
When people think about watermelon, they usually think about dessert. A few years ago,
at Epcot’s International Flower and Garden Festival, I tried a salad at the Florida Fresh
outdoor kitchen, that would change how I would view watermelon forever. Their
Watermelon Salad with Arugula and Feta is a game changer. Sweet watermelon is
combined with tart feta and peppery arugula. The salad is drizzled with a balsamic
vinaigrette and topped with pickled onions. The fusion of all these ingredients makes for a
light, refreshing and flavorful concoction.
I decided to put my own spin on the salad to make it more kid friendly. I opted to leave out
the pickled onions in my at-home version, but have included the directions for making that
part of the salad as well.
WATERMELON SALAD WITH ARUGULA AND FETA
INGREDIENTS:
For the Salad:
4 cups cubed seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette (see below)
black pepper, to taste
1/2 cup crumbled feta cheese
1/4 cup balsamic glaze (found in the oil and vinegar aisle)
For the Vinaigrette:
1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic
2 tablespoons honey
1 tablespoon lemon juice
1 cup extra virgin olive oil
salt and pepper to taste