WATERMELON, ARUGULA and FETA SALAD
Bertucci's Copycat Recipe
1 (5 oz.) package baby arugula
8 cups 3/4 inch cubes seedless watermelon
1 (7 oz.) package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
Notes: The watermelon at Bertucci's is marinated in olive oil and fresh mint. There are also cucumbers in the dish served at Bertucci's. The Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.