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Contemporary Resort

Watermelon Arugula Salad- The Wave

5 ounces baby arugula 8 ounces feta cheese, crumbled 20 pitted kalamata olives 1/3 cup candied pecans 2 tablespoons white balsamic vinegar 1/4 cup extra-virgin olive oil 8 (4-inch) wedges seedless watermelon 6 teaspoons aged balsamic vinegar, divided 1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl. 2. Whisk together white …

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