Spring

Photo from Epicurious.com

I made this for dinner last night and it was one of the best things I have eaten. I was in the mood for a cool crisp salad and everything about this was amazing. I loved the pop of fresh herbs, the sweetness of the cool watermelon and the crunch of the nuts. I will be making this again and again and am so happy I have all of the needed ingredients sprouting nicely on my balcony. I cannot wait until I bite into my first home grown tomato of the summer. Until then my local Whole Foods will have to supply the goods. I found this recipe here but made a few modifications.

1 box of baby arugula washed and spun dry
1/4 of a watermelon seedless, cut into bite sized chunks
2-3 ripe tomatoes cut into bite size chunks
5 sprigs mint
3 sprigs of dill
1 handful of basil
1/4 cup diced pecans
1 -6 oz container of feta crumbles
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste

Wash all the vegetables and herbs. Using kitchen scissors cut the herbs into thin strips and toss with the arugula. Toss in the feta and the pecans. Then Add the tomatoes and watermelon. I then mixed the oil and vinegar with salt and pepper in a jar and let everyone dress their own salad. There was plenty of dressing leftover. Everyone loved this salad. I cannot wait to eat some for lunch.