Feta Watermelon Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

This colorful salad speaks of summer freshness with tangy feta counterbalancing the airy, sweet melon.

Try a mix of yellow and red watermelon for even more flair.

Serves: 6 Save

Ingredients (10)

  • 1/2 small red onion, very thinly sliced
  • 2 tablespoon fresh lime juice (about 2 limes)
  • 1 (1-pound) piece of watermelon (about 1/4 of a small to medium watermelon)
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Freshly cracked black pepper
  • 1/4 cup Olive oil
  • 4 ounce feta cheese, crumbled
  • 2 ounce pitted kalamata olives, coarsely chopped
  • 1 small bunch arugula, trimmed and cleaned

Directions

  1. Place onion slices in a bowl and cover with lime juice. Set aside.
  2. Trim watermelon and slice into thin triangles.
  3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
  4. Layer arugula on platter or divide arugula among 6 plates. Arrange watermelon in overlapping layers on platter or plates. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Pass remaining juice mixture on the side.

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