Arugula Salad with Watermelon and Feta
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Cooking tools:
- Chef's knife
- Cutting board
- Serving platter
- Pot
- Whisk
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 small watermelon (4 to 5 pounds)
- Sea salt
- 1/3 cup white balsamic vinegar
- 1 tablespoon honey
- 5 ounces baby arugula, stemmed
- 1/4 cup California Olive Ranch extra virgin olive oil
- Freshly ground black pepper
- 1 cup (about 4 ounces) crumbled feta cheese
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