Recipe Index

Greek | Watermelon and Feta Salad

Posted on June 25, 2012

I love this salad! The dressing is so light and fresh tasting. The salad is a great combination of sweet, salty, and peppery.

Yield: 4 servings

watermelon and feta salad


1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup minced shallots (about 1 large)

1 tablespoon honey

1/2 cup extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry

1/8th seedless watermelon, rind removed, and cut into 1-inch cubes

12 ounces good feta cheese, 1/2-inch dice

1 cup whole fresh mint leaves, julienned



Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.


(Ref. "Arugula, Watermelon and Feta Salad" recipe, The Food Network website)