By Katie Jeffrey, MS, RD, CSSD, LDN
Prep time: 30 minutes
Makes: 4 servings
Storage: Refrigerate in an airtight container for 1 to 2 days
Ingredients
- 1 cup red onion, sliced vertically into thin strips
- 1/4 cup red wine vinegar
- 1/4 tsp. kosher sea salt
- 1/4 cup rice vinegar
- 2 Tbsp. extra virgin olive oil
- 2 tsp. honey
- 1/4 cup fresh basil, chopped
- 3 cups seedless watermelon, cubed
- 4 cups arugula
- 1/3 cup feta cheese, crumbled
Directions
- In a small bowl, combine the first three ingredients; let stand for 30 minutes. Drain and set aside.
- Mix together rice vinegar, oil, honey, and basil; stir well with a whisk. Add the onion mixture, watermelon, and arugula; toss gently to coat. Sprinkle with feta cheese before serving.
