A refreshing summer salad featuring sweet watermelon, salty feta, crunchy pistachios, and a tangy red wine vinaigrette over a bed of baby spinach and arugula. Perfect as a side dish or light meal.
For the vinaigrette: In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, and some salt and pepper to combine.
For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the baby spinach, baby arugula, and cubed watermelon. Drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta, pistachios, and fresh mint (optional).
