Fourth of July

Watermelon and Arugula Salad

August 11, 2009
4 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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.
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3 Reviews

LynnATL August 15, 2011
I made this last night Feast Noir in Atlanta. It is a freshing salad - perfect for a summer evening. The combination of peppery arugula, with the salt from the feta and olives is in lovely balance with lime, oil olive and sweet juicy watermelon. This is a WOW dish. Thanks for sharing.
Amanda H. August 13, 2009
pretty photo.
Merrill S. August 13, 2009
Yes, lovely! Makes we want to be wherever that is right NOW.