Melon tomato feta salad

Adapted from Summer Melon Salad with Feta and Mint from the Detroit Free Press (adapted in turn from Country Living) via the Aug.21 Taste section of the Star Tribune

Ingredients

1½ cups melon balls, such as watermelon, honeydew or cantaloupe (I used yellow watermelon and cantaloupe)

¾ cup cherry tomatoes, halved

2 cups arugula

1 tablespoon olive oil, plus more for drizzling

1 tablespoon balsamic vinegar, plus more for drizzling

3 tablespoons crumbled feta (a mild variety like Israeli or French works well here, as would ricotta salata)

½ tablespoon chopped fresh tarragon

Salt and pepper to taste

Method

Combine 1 tablespoon each of oil and vinegar. Season with salt and pepper. Toss with arugula and divide between two plates. Top greens with half of the melon balls and half the tomatoes. Sprinkle 1½ tablespoon of cheese on each plate atop melon balls. Sprinkle with tarragon. Drizzle with olive oil and vinegar. Serves 2.

Rating: Quite nice. I’ve tried other variations on this that worked well also, such as Epicurious’ watermelon-arugula-pine nut version, and a watermelon feta salad, but not quite this combo pack before. Very repeatable. I’d make sure to use watermelon as one of the fruit choices.