Description
A refreshing watermelon salad with arugula and feta, perfect for hot summer days.
Ingredients
- 4 cups watermelon, diced (about 1/4–1/2 medium watermelon)
- 2 cups arugula (substitute baby spinach or mixed greens)
- 1 cup feta cheese, crumbled (goat feta or cotija work as substitutes)
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil (extra-virgin for best flavor)
- 2 tablespoons balsamic vinegar (or lemon juice for a brighter finish)
- Salt and pepper to taste
Instructions
- Prepare produce: Cut the watermelon into bite-sized cubes and place them in a large mixing bowl. Add the arugula and thinly sliced red onion.
- Make dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, and a pinch of salt and freshly cracked black pepper until combined.
- Add cheese: Sprinkle the crumbled feta over the watermelon and greens. Give the feta a light toss in with a fork so it doesn’t all clump.
- Dress and toss: Drizzle the dressing over the salad. Gently toss just until everything is coated — be careful not to mash the watermelon.
- Serve immediately: Transfer to a platter or individual plates and enjoy while the watermelon is crisp and juicy.
Notes
For best texture, dress the salad right before serving. Keep the dressing separate if making ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean