Fresh Watermelon Salad

July is a very crazy month for the Hubby and I. We are traveling every weekend from the mountains to the coast and even up to Chicago. We do this to ourselves every year, despite swearing we won't. Somehow the summers just fill up for us though. Trust me, we aren't complaining, but the temptation to order take-out or go out is very strong when we are this busy. 

Must....stay....strong and fight the urge to order take-out!! 

So I use my strength and focus on quick recipes. One of our favorite quick and healthy recipes is a Fresh Watermelon Salad - great in the summer. Originally inspired from an Italian restaurant my Mom and I went to several years ago, and then tweaked, this is a great way to use all the fresh watermelon taking over Markets.

I like to drizzle the salad with olive oil right before serving, but that is not necessary if you are cutting back calories. Also, the salad pictured above is vegetarian, however by adding a few slices of prosciutto the salad takes on a delicious salty bite. It covers all the taste-bud-basics, sweet, salty and savory! Not to mention, husband-approved :)

Fresh Watermelon Salad

Yields: 4 salads
Prep Time: 5 minutes

4 watermelon slices, leave rind on

1/2 cup feta cheese, divided

2 cups arugula, divided

Balsamic vinegar

Salt and pepper to taste

Prosciutto slices (optional)
Extra virgin olive oil (optional)

Divide the arugula among the plates. Top each plate with a watermelon slice and drizzle with balsamic vinegar to taste (a good rule of thumb is one teaspoon per plate). Add feta cheese, salt and pepper to each. Top with prosciutto if using and lastly, drizzle with olive oil if desired.