Watermelon and Feta Salad

It’s the dead of summer and temps haven’t dipped below 85 in weeks and all we want to do is eat light refreshing veggies. This easy bright salad for the win!

2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
3 bunches arugula (about 12 ounces total), thick stems removed
1/4 medium red onion, thinly sliced
1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
4 ounces feta cheese, crumbled

In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Brought to you by the one and only Martha Stewart.

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