You know when you’re ordering at a restaurant, and you’re only kind of hungry so you go for a salad, only to become ravenous as plates start landing on other tables? At which point you start hoping and praying that your salad will not be one of those artfully arranged, meager salads, but instead a plate overflowing with hearty ingredients?
That’s how I met this salad. I’m always drawn to the more unusual options on the menu, so I couldn’t resist the watermelon and arugula salad at Blvd Tavern here in Kansas City. Their version also includes pickled watermelon rind, which was awesome but would have doubled the prep time, so I went without here.
I was relieved when my salad arrived on a small-ish plate, but with an impressive amount of food piled on top. It turns out that ripe watermelon tossed with bitter arugula, balanced by creamy feta and Kalamata olives, is a real treat. Trust me. I have no doubt that this salad would be fantastic with big slices of heirloom tomato in lieu of the watermelon, too.
Author: Cookie and Kate
Recipe type: Salad
Serves: 4 side salads
Recipe inspired by Blvd Tavern in Kansas City.
Make it dairy free/vegan: You could probably replace the feta with additional olives.
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Source: Cookie and Kate