Last week, Sarah and I had a delicious lunch at the Mandarin Oriental Hotel in Boston with the fabulous Catering Manager, Jessica Jordan. What a beautiful venue! Ladies did you know that you can do your ceremony outside… cocktail hour!? Right in the heart of Boston!
We had such an amazing lunch! I thought I would recreate the watermelon salad! This salad is perfect for a hot day it’s refreshing and delicious. It would go great with a nice chilled glass of white wine! Here is a summer recipe for watermelon feta salad and a fruity white wine to pair!
Ingredients for Watermelon Feta Salad:
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
3 bunches arugula (about 12 ounces total), thick stems removed
1/4 medium red onion, thinly sliced
1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
4 ounces feta cheese, crumbled
In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.
All you’ve got left to do is the “Kitchen Sink” a California White Table Wine!
It’s an incredible melon tasting Chardonnay, Chenin Blanc, and Gewurztraminer concoction that is a perfect match with this refreshing salad!