Watermelon Wedge Salad with Persian Lime & Oregano Vinaigrette
4 seedless watermelon wedges, rind discarded
4 oz. baby arugula
2 Tbsp. Seasons Persian Lime Infused Extra Virgin Olive Oil
½ Tbsp. Seasons Oregano White Balsamic
¼ cup chopped unsalted pistachio nuts
½ cup cubed feta (or crumbled blue cheese)
5 mint leaves, chopped
¼ of a red onion, thinly sliced
A handful of olives (your favorite variety)
Seasons Pepe e Aglio to taste (black pepper blend), to taste
Seasons Fleur de Sel (French sea salt), to taste
1 Tsp. fresh lime juice
Add the Persian Lime EVOO, Oregano white balsamic, fresh lime juice, salt and pepper to a large bowl. Whisk well to combine. Taste and adjust seasoning. Set aside.
When ready to serve, place the watermelon wedges on four individual plates. Add the arugula, onion, olives, feta and chopped mint leaves to the bowl and toss gently with the dressing as to not bruise the arugula.
Evenly distribute arugula mixture over watermelon wedges; top with chopped pistachio nuts and serve immediately.