Arugula & Watermelon Salad

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Cookie + Kate

Total Time

15 minutes

Prep Time

15 mins

Rating

(14)

Ingredients

4 servings

5 ounces arugula (about 5 cups, packed)
2 cups cubed seedless watermelon (about 1″ pieces)
⅓ cup crumbled feta cheese
⅓ cup halved and pitted Kalamata olives
¼ cup extra-virgin olive oil
1 small shallot, chopped (about 2 tablespoons)
2 tablespoons sherry vinegar or red wine vinegar
Hefty pinch of salt
Freshly ground black pepper, to taste

Beginner Vegetarian Healthy Quick and Easy ...

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Preparation

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Step 1

To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta, and olives.

Step 2

To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary.

Step 3

Wait until you’re ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette.

Step 4

Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine.

Step 5

Add more vinaigrette if necessary to lightly coat the arugula. Serve immediately.

Chef’s notes

Recipe inspired by Blvd Tavern in Kansas City.

Make it dairy free/vegan:

Replace the feta with additional olives.

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Seasonal Recipes

Skill Level

other

Arugula & Watermelon Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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