Ingredients Jump to Instructions ↓

  1. 2 tablespoons white-wine vinegar

  2. 2 tablespoons olive oil

  3. Coarse salt and ground pepper

  4. 3 bunches arugula (about 12 ounces total), thick stems removed

  5. 1/4 medium red onion, thinly sliced

  6. 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)

  7. 4 ounces feta cheese, crumbled

Instructions Jump to Ingredients ↑

  1. It wouldn't be the Summer of salads without the most refreshing medley of them all: watermelon, feta, and arugula. I have to admit I'm not too crazy about arugula, feta, or red onion as stand-alone items, but the first time I tried them together with melon, I was blown away. The crisp sweetness of the watermelon is a wonderful counterpoint to the leafy, slightly bitter arugula, and the saltiness of the feta finds itself mellowed by juicy, pungent red onion. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

  2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.


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