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Watermelon + Feta Salad
How many precious days left of Summer 2019?
Just twenty-eight days left of Sunshine and Watermelon dripping down your chin in the backyard… Let’s make EVERY SINGLE ONE COUNT.
Made up of over 90 percent water, watermelon is one of the most hydrating foods available to us.
Thank goodness it’s peak watermelon season during these HOT summer months! Mother Nature definitely knows what she’s doing.
Besides being full of water, watermelons are also a surprisingly nutrient-dense food. They provide high levels of vitamins, minerals, and antioxidants all within just a small number of calories.
Watermelons are actually relatively low in sugar compared to other fruits. A one-cup serving of diced watermelon has nine grams of sugar.
That’s less than what you’d get from my favorite fruit; apples (11 grams).
Makes about 6 servings
- 1/2 medium ripe red watermelon, peeled, cut into 1-inch cubes
- 2 cups packed baby arugula
- 1 large English cucumber, skin left on, diced
- a handful of fresh mint leaves, chopped
- 1/2 cup crumbled feta cheese
- juice of 1 fresh lime
- 2 Tbsps extra-virgin olive oil
- sea salt and pepper to taste
Very carefully cut the rind off of your watermelon, then slice it into 1 inch thick slices. Stack a few slices up and slice vertically then horizontally to create nice, even, cube-like pieces. In a large bowl or serving platter, add in arugula, watermelon cubes, cucumbers, mint, and feta cheese.Drizzle your beautiful salad with fresh lime juice and olive oil, then season to taste with a touch of sea salt and pepper if desired.Gently toss to combine, serve and enjoy!