June 2020 — Watermelon Feta Salad

Cool off on a hot day with a combination of sweet watermelon, sharp arugula, and tangy feta cheese. Great as a side dish, or add grilled chicken to make it a meal!


  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 large shallot, minced
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 oz. bag of pre-washed baby arugula
  • 2 cups of 1″ cubed seedless watermelon
  • 6 oz. crumbled feta cheese
  • 1 cup (4 ounces) whole fresh mint leaves, julienned


  1. Place the arugula, watermelon, feta, and mint in a large bowl.
  2. In a separate bowl, whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion.
  3. Drizzle salad with enough vinaigrette to coat the greens lightly and toss well. (Store leftover vinaigrette in the fridge for up to 5 days.) Taste for seasonings and serve immediately.

Serves 4 as a side dish; 2 as an entree.

Recipe adapted from Ina Garten for Food Network.

Image Credit: Food Network