Chef Dave Snyder of Halyards Restaurant Group on St. Simons Island, Georgia, relies on local farmers and producers to guide his menus and recipes.
This stunning salad balances sweet from watermelon with the peppery notes of arugula, salty, briny flavor of feta and umami via tomatoes. They are all  tossed together with a balanced rice-vinegar and extra-virgin olive oil dressing.Â
Watermelon-Arugula Salad with Feta & Mint
Yields: 6 to 8 servings
1½ cups extra-virgin olive oil
½ cup rice vinegar
freshly ground black pepper, to taste
salt, to taste
2 bunches baby arugula (about 4 cups packed or to taste)
4 cups diced seedless watermelon
1 cup julienne-cut roasted red bell peppers
1 cup julienne-cut tomatoes
½ cup crumbled feta cheese
½ cup loosely packed fresh mint leaves
½ cup toasted pecans
In blender, puree oil, vinegar and black pepper and salt to taste until blended. In large serving bowl, gently toss remaining ingredients until well combined. Add desired amount of vinaigrette and toss to coat; serve immediately.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.