Last Sunday we had plans to go to The Feast in Little Italy with good friends of ours. Since it was super hot and there's only a few weekends of the Cleveland Orchestra concerts at Blossom left, we opted to make Italian food and head to Blossom for the evening instead. We had quite a feast - Jerel & Nicole made grilled pizzas, beans marinated in a homemade tomato sauce and a delicious red wine chocolate cake with fresh blackberries. We made this watermelon feta salad, caprese rice & tzatziki with a fresh baguette.
Watermelon Feta Salad
1 5-ounce package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 7-ounce package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes. Set aside.
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
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