Fourth of July

Watermelon and Arugula Salad

Name: Watermelon and Arugula Salad
Yield: Serves 4
Cuisine: Greek
Ingredients: 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

by: Cave Cibum

August 11, 2009

3.8

4 Ratings

Serves 4

Jump to Recipe

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

Ingredients

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

Directions

In a wide, shallow bowl, toss together the arugula and parsley.
Top with watermelon, olives, onion, and feta.
Squeeze lime juice over the salad, and drizzle with olive oil. Toss lightly before serving.

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