Fourth of July

Watermelon and Arugula Salad

August 11, 2009
Author Notes

I threw together this salad to sate a craving for watermelon and because I was looking for something that was both sweet and savory to serve alongside some summer lobsters. I love the sweet mixture of sweet watermelon, peppery arugula, clean-tasting parsley, salty olives, sharp onion (soak slices in cold water for a few minutes to lessen the impact), creamy cheese, tart lime, and unctuous olive oil. All the measurements below are rough; proportion the ingredients as you see fit. —Cave Cibum

  • Serves 4
  • 3 cups arugula
  • 1 cup parsley leaves
  • 2 cups watermelon, cut into bite-size pieces
  • 6 kalamata olives, pitted and chopped
  • 1/6 red onion, sliced as thinly as possible
  • 3 ounces feta cheese, crumbled
  • 1 lime, juiced
  • olive oil
In This Recipe
  1. In a wide, shallow bowl, toss together the arugula and parsley.
  2. Top with watermelon, olives, onion, and feta.
  3. Squeeze lime juice over the salad, and drizzle with olive oil. Toss lightly before serving.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • LynnATL
  • Amanda Hesser
    Amanda Hesser
  • Merrill Stubbs
    Merrill Stubbs