This is hands-down one of my favorite salads for summertime (not to mention incredibly easy to make!)

At first when I tried it last summer I was skeptical - watermelon and cheese? Watermelon and BALSAMIC? Yes. The sweetness of the watermelon pairs perfectly with the tanginess in the cheese and the bitterness of the arugula.

I added mint this time because I'm currently having a slight mint obsession and I can't get enough of the stuff.



The original recipe from Women's Health calls for goat cheese, but I decided to make one tower with feta and do a taste-test. The goat cheese won hands down.


I think it tastes good either way, so if you are looking for a "healthier" cheese, go with the feta. I paired it with some almond-crusted tilapia for the perfect summer week-night dinner (prepped in my new kitchen!)

Watermelon and Goat Cheese Towers with Mint & Arugula

Ingredients

Baby arugula
1 lb seedless watermelon, cut into 3" x 3" x 1/2" wedges
6 oz fresh goat cheese, cut into thin rounds
1/4 cup of fresh mint leaves, torn
Aged balsamic vinegar, to taste

Instructions

Place a small handful of baby arugula on each plate. Top each with a watermelon square.


Stack cheese on top of watermelon, then add a few sprigs of arugula and mint. Repeat layers—watermelon, cheese, arugula and mint—until all ingredients are used, ending with a few leaves of the greens.

Drizzle each tower with olive oil and balsamic vinegar. Savor.

watermelon and cheese towers with balsamic

So refreshing and SO simple! Now, what to do with all of this watermelon in my fridge...



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