All summer long I've been pushing my sisters to create a cool, lite, healthy summery dish that could replace the standard xoriatiki (village) salad we usually have with our dinner. Don't get me wrong, a good xoriatiki salata is one of my all-time favorites and nothing will ever replace it, but I needed a little bit of a change.

I've gone to a few wine dinners and some high-end Greek / Mediterranean restaurants, and I remembered having something that at first seemed an unusual mix - watermelon and feta salad. The very first time I had it, I really thought it was odd and wouldn't like it, but it was very tasty and refreshing, then the next few times solidified my love of this dish. The flavors mixed so well together and I was hooked.

Now the next problem was getting my sisters to put their spin on it... and once I convinced them, they did and I was a happy foodie! It's simple, easy, healthy, and refreshing, so make it before the summer is gone!

Ingredients:

• ¼ cup balsamic vinegar
• Juice of one lemon
• ¼ cup minced shallots (1 large)
• 1 tablespoon honey
• ½ cup Greek olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 6 cups baby arugula
• 1½ pound watermelon cut in 1-inch cubes
• 1 pound feta cheese diced into ½ inch pieces
• ½ cup pitted kalamata olives 
• ½ cup chiffonade-cut mint leaves (optional)

Directions:

1. Whisk together the balsamic vinegar, lemon juice, shallots, honey, salt, and pepper.
2. Slowly pour in the olive oil, whisking constantly
3. Place the arugula in a bowl and drizzle with ¾ of the dressing and toss well.
4. Add watermelon, feta, olives, and mint and drizzle remainder of dressing. Toss gently.
5. Taste for seasonings and serve immediately.