Meet my summer salad obsession . . . Spinach Salad with Watermelon, Blueberries and Feta. It’s a recipe I got from my friend, Delilah. It’s light, delicious and gorgeous. The dressing is just lemon juice and honey. That’s it. Summer simplicity.
And if you’re lucky enough to have a friend who happens to be a beekeeper, then you get to use fresh, local honey! Thanks, Fern Hill Apiary!
2 tablespoons lemon juice (or 2 tablespoons lime juice)
1 tablespoon honey
4 cups spinach leaves
2 cups seedless watermelon, cut into 1/2 inch cubes
1 cup blueberries, washed and dried
1/2 cup seedless cucumber, cubed
1/2 cup red onion, cut thinly
1/2 cup feta cheese (I use the feta in brine, cubed)
Whisk the lemon or lime juice and honey in a large bowl. Add spinach and toss lightly to coat. Add watermelon, blueberries, cucumber, and onion. Toss and top with feta cheese.
Note: I rarely add the red onion — I find it overpowering. And I didn’t have any cucumbers today — and the salad tastes just as good without them. I love flexible food.
Now for the challenge . . . what wine should I pair with all this summer goodness? There’s a lot going on in that bowl. Let me know your ideas in the comments!