You’ll be unable to stop eating this sweet, salty, crunchy salad that cools you off on a hot summer day. It’s delicious and easy to make. The amounts for each of the salad ingredients are estimates. Add more or less arugula, watermelon or feta depending on your taste. I personally like less arugula, lots of watermelon and a touch of feta. Make the dressing ahead if you want it nice and cold. I usually serve the watermelon feta salad with a spicy chicken, like Moroccan chicken, and a steamed vegetable like broccoli with sautéed, sliced almonds.
Ingredients for salad:
- 2 cups baby arugula
- 2 to 3 cups watermelon, cut in chunks
- 1/2 to 1 cup feta cheese
Ingredients for dressing:
- 1/4 cup mild olive oil
- 1 1/2 Tablespoon lime juice
- 1 Tablespoon champagne or white vinegar
- 1 Serrano chili, thinly sliced
- Salt to taste
Recipe for dressing:
- Mix the ingredients for the dressing together.
- Shake well.
Recipe for salad:
- Put the baby arugula in the bowl.
- Add the watermelon chunks.
- Top with crumbled feta cheese.
- Add dressing and toss lightly.
- Serve at once.
About Peggy O’Mara. I am an independent journalist who edits and publishes peggyomara.com. I was the editor and publisher of Mothering magazine for over 30 years. My books include Having a Baby Naturally, Natural Family Living, The Way Back Home and A Quiet Place. I have conducted workshops at Omega Institute, Esalen, La Leche League, Hollyhock and Bioneers. I am the mother of four and grandmother of three. Please sign up for my free newsletter with the latest posts on parenting, activism, and healthy living.