Watermelon, Feta and Arugula Salad

Until we ate at Panera recently, all the pictures I’d seen of watermelon feta salad hadn’t persuaded me to try it. It just didn’t appeal to me. Now I am sorry I waited. I loved Panera’s version, with an arugula base, dotted with juicy watermelon cubes, crumbled feta, a handful of toasted almond slices and a sprinkling of ancient grains. I was eager to see what I could come up with at home.

I like ancient grains, but you certainly could skip them in this salad. I’m not sure it’s worth the time to cook some just to use here. But if you  have some left over, it does give a nice texture contrast. I couldn’t find the sliced almonds I was sure I had, so I used pistachios. Make sure your watermelon is sweet; it provides balance to the bitter arugula and salty feta.

Panera’s website describes the dressing as “champagne Dijon vinegar and olive oil.” I just added a dab of Dijon to homemade peach vinaigrette.  Whatever vinaigrette you use should have a mild flavor, a bit on the sweet side, to best accompany the strong flavors of the cheese and greens.

Watermelon, Feta and Arugula Salad

1 5- to 6-oz. bag washed arugula

2 to 3 cups cubed, seedless watermelon

3/4 cup crumbled feta

1/2 cup sliced almonds, toasted, or pistachios

1 large shallot, thinly sliced

1/4 to 1/3 cup cooked ancient grain blend (optional)

Mild vinaigrette to taste

Place arugula in large serving bowl. Toss in all ingredients except grains and dressing. Dress lightly (or dress individually) and top with grains.

Serves 3 to 4