Watermelon Feta Salad is the perfect summer salad with spicy arugula, sweet watermelon and mint, tangy vinegar, and salty feta…yum!
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There are few things better than fruit in the summer.
I’m pretty sure that it’s in the running for one of my top favorite reasons why summer is so glorious.
A juicy peach, bursting blueberries, sugary-sweet strawberries, and refreshing watermelon… now my mouth is watering
I decided I need to take advantage of the amazing fruit available in July and use it during Salad Week.
Strawberries were the first thing I decided on, but then I remembered my aunt giving me her Watermelon Feta Salad recipe a few Christmases ago.
Being the silly person that I am, I lost the scribbled down recipe and kinda forgot about it.
Then yesterday, I was reminded of it when I saw a watermelon and arugula salad. So I called my aunt and kindly asked for her to share her recipe.
[clickToTweet tweet=”A tasty summer #salad w/ spicy arugula, sweet watermelon and mint, tangy vinegar + salty feta” quote=”A tasty summer #salad w/ spicy arugula, sweet watermelon and mint, tangy vinegar + salty feta”]
It couldn’t be much easier.
The hardest part is cutting up the watermelon and trying not to eat it all before you can make the salad.
I bought a large seedless watermelon that was about 10 pounds and used half of it for this salad. It makes a lot so you can cut the recipe in half if desired.
To make the salad, you’ll just chop up a sweet onion {Vidalia onions are great in this} and let in marinate in some red wine vinegar and olive oil. Let that sit while you cut up your watermelon.
I measured out the watermelon and for 5 pounds, I got about 20 cups of watermelon. It sounds like a lot but this salad is really delicious and you’ll want a big serving.
Feel free to play around with the amount of mint and/or feta in your recipe.
The original recipe calls for less mint but I like a lot and added almost twice as much.
It also called for more oil but found it definitely didn’t need it and cut it way back.
Since I am forever trying to increase people’s veggie intake, I decided to serve my Watermelon Feta Salad over a bed of arugula. And it was perfect!
The watermelon releases a little bit of its own juice along with the red wine vinegar and olive oil to make a lot of extra dressing which is delicious when tossed with arugula {note: the longer this sits, the more juice/dressing will accumulate from the watermelon}.
And the flavors… spicy arugula with the sweet watermelon & mint, tangy vinegar, and salty feta… oh ma gah!
Needless to say, I ate almost half the batch in one day.
This is an excellent side dish for the summer or make a larger serving and top it with some grilled chicken. Yum!
And thanks for the recipe, Frances!
Watermelon Feta Salad
Ingredients
- 1 vidalia onion diced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 lb watermelon cubed
- 1/2 cup mint
- 4 oz feta crumbled
Instructions
- Add the onion, red wine vinegar, olive oil, salt, and pepper to a bowl {plastic or glass}. Stir well and let sit while you chop the watermelon.
- Chop the watermelon (or use a melon baller) and add to the bowl with the onion. Stir together well.
- Stir in mint and crumbled feta. Taste and add extra salt or pepper if desired.
- Great served over or tossed with arugula. Enjoy!
Notes
What I used in this recipe:
Meme
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