Stacked Watermelon with Feta and White Balsamic
- 1 small watermelon, chilled
- ½ cup feta cheese
- ⅓ cup white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 4 cups baby arugula or watercress
- 2 cups fresh basil leaves, coarsely chopped
- ¼ red onion, very thinly sliced
Instructions:
This would also make a nice appetizer if you simply piled some greens and dressing on top of one watermelon round, making them easy to eat with your hands.
- Cut the watermelon widthwise into ½-inch slices. Using a sharp round biscuit or cookie cutter, punch out circles from the flesh of the watermelon.
- In a bowl, combine the feta, vinegar, olive oil, and a few grinds of pepper and stir together, smashing the feta with the back of a fork to break it up and create a rustic, somewhat chunky dressing.
- Put the arugula, basil, and red onion in a bowl and toss with a few tablespoons of the dressing to coat. Put some of the greens on a plate and place a watermelon round on top. Drizzle a bit more dressing on the watermelon and continue stacking in the same way, alternating layers of greens, watermelon, and dressing, using all the ingredients to create stacks of equal size on four plates. Finish each serving with greens on top and serve immediately.