This refreshing and super fresh watermelon salad recipe is perfect for Summer and all your warm-weather feasts.
Do you have friends or family that have an aversion to mint? We know of a few and it’s always a good reminder to have alternative herbs on-hand for those last-minute emergency changes.
With Summer at its peak, arugula watermelon mint and feta salad are a staple at so many bbq gatherings and Summer potlucks.
But we’re also very attentive to our friends who gag when they eat fresh mint, so our watermelon salad version is one that is adaptable to everyone’s palette.
There’s no reason why we shouldn’t be making this salad if *you know who* is coming. Seriously, with fresh herbs growing like weeds this time of year, there are so many other versions of this classic watermelon feta salad to make.
The herb possibilities are endless when it comes to adding your own twist to this popular watermelon salad.
Feel free to use whichever herbs you prefer. Our first choice is usually spearmint, however, it’s nice to change it up every once in a while.Print
Feel free to use whichever herbs you prefer. Our first choice is usually spearmint, however it’s nice to change it up every once in a while.
- kosher salt to taste , optional
- 1 Tablespoon lemon juice
- zest 1 medium lemon
- 3 cups fresh arugula (about 4oz-113g or 720ml)
- 3 Tablespoons olive oil
- 1/4 cup fresh mint , oregano, basil leaves, parsley or dill, chopped (reserve a few whole
leaves for garnish)
- 4 ounces feta cheese (approximately)
- freshly ground black pepper
- about 4 cups watermelon cubes (about 1 inch cubes)
In large bowl combine olive oil, lemon zest, lemon juice and mint (or herbs or choice). Stir to combine.
Add watermelon chunks and gently stir to coat the dressing in the watermelon.
Add feta cheese, arugula, black pepper. Gently toss to combine all ingredients. Taste for seasoning and add salt if needed. Serve chilled.