Go Back
–+ servings
Print Pin
5 from 3 votes

Arugula Watermelon Feta Salad

A fresh, bright, and delicious summer salad that's both sweet and a little salty!
Course Salad
Cuisine American
Diet Gluten Free, Kosher, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 265kcal
Author Tracy

Equipment

  • large bowl
  • Pyrek with a pour spout

Ingredients

Vinaigrette

  • 1/8 cup orange juice fresh squeezed or bottled
  • 1/8 cup lemon juice approximately 2 lemons
  • 1 tablespoon shallots
  • 2 teaspoons honey raw
  • 1/4 cup olive oil
  • 1/8 teaspoon kosher salt
  • pinch freshly ground black pepper

Salad

  • 6 cups baby arugula washed and spun dry
  • 3 cups watermelon cut in 1-inch cubes
  • 10-12 ounces feta cheese crumbled, unseasoned
  • 4 oz fresh mint julienned, approximately 1 cup

Instructions

  • Mix Vinaigrette: In a Pyrek with a pour spout, whisk together all of the vinaigrette ingredients until emulsified.
  • Prep the Salad: In a large bowl, add the arugula and watermelon and give a quick mix. Add the mint and feta and mix.
  • Dress the Salad: Pour half of the vinaigrette over the salad and mix and then finish with the other half and mix well. Enjoy!

Notes

Here's my favorite Olive Oil from my friends in Tuscany! http://hadelich.de/en/
Make Ahead
Vinaigrette: Make ahead and store in the fridge for up to 2 weeks.
Salad: Try to dress the salad just before serving. If bringing somewhere, bring separately and dress upon arrival before serving.
 

Nutrition

Calories: 265kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 600mg | Potassium: 347mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2064IU | Vitamin C: 22mg | Calcium: 320mg | Iron: 2mg