Watermelon Basil Salad


Serves 2

For the vinaigrette:

2 Tbsp Flying Olive Basil Extra Virgin Olive Oil

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

½ tsp lime juice

Salt and pepper to taste

For the salad:

4 cups arugula stems removed and torn in half

1 ½ cups watermelon, cubed in 1" pieces

4 leaves of fresh basil, sliced thin (chiffonade) into ribbons

Feta Cheese

Mix the Flying Olive Basil EVOO and Flying Olive Strawberry Balsamic Vinegar in a small jar with a tightly fitting lid.  Add the lime juice and salt and pepper to taste.  Shake well and set aside to blend.

Place the arugula on each plate.  Top with cubed watermelon and fresh basil ribbons.  Add vinaigrette.  If desired, top each with Feta cheese.  Serve.

Submitted by Barb L.