Arugula Watermelon and Feta Salad with Lemon-Basil Vinaigrette


1/2 cup Sicilian Lemon White Balsamic

1/2 cup Basil Olive Oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry

2 cups seedless watermelon, rind removed, and cut in 1-inch cubes

12 ounces crumbled feta cheese

Whisk together the Sicilian Lemon White Balsamic, salt, and pepper. Slowly pour in the Basil Olive Oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon and feta in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

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