Feta Watermelon Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

This colorful salad speaks of summer freshness with tangy feta counterbalancing the airy, sweet melon.

Try a mix of yellow and red watermelon for even more flair.

Serves: 6 Save

Ingredients (10)

  • 1/2 small red onion, very thinly sliced
  • 2 tablespoon fresh lime juice (about 2 limes)
  • 1 (1-pound) piece of watermelon (about 1/4 of a small to medium watermelon)
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Freshly cracked black pepper
  • 1/4 cup Olive oil
  • 4 ounce feta cheese, crumbled
  • 2 ounce pitted kalamata olives, coarsely chopped
  • 1 small bunch arugula, trimmed and cleaned

Directions

  1. Place onion slices in a bowl and cover with lime juice. Set aside.
  2. Trim watermelon and slice into thin triangles.
  3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
  4. Layer arugula on platter or divide arugula among 6 plates. Arrange watermelon in overlapping layers on platter or plates. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Pass remaining juice mixture on the side.

Watermelon Mint Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Casamigos Tequila Blanco
  • 0.75 oz. Fresh Watermelon Juice (or 4-5, 1-inch Watermelon Cubes)
  • 0.5 oz. Fresh Lime Juice
  • 0.25 oz. Simple Syrup
  • 8-10 Mint Leaves
  • 2 Dashes Aromatic Bitters
  • Skewered Mint Sprig and Watermelon Cube Garnish
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