By Ali Lopez
3 cups seedless watermelon, diced into 1/2 inch cubes
3 cups blueberries
1/4 red onion, thinly sliced
4 cups arugula
3/4 cup fresh basil, chiffonade* (optional)
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup crumbled feta cheese or more to taste
1/4 cup shelled pistachios, chopped
Salt and freshly ground pepper to taste
- In a large bowl, combine first five ingredients.
- Mix together olive oil, vinegar, salt and pepper and taste for sweetness. Add dressing to watermelon mixture and gently toss to coat. Top with feta cheese and nuts and serve.
*Chiffonade is a cutting technique where you roll the basil leaves tightly together and then thinly slice the roll so you end up with thin strands of basil.
