Elevate Your Summer Salads with Watermelon and Herbs
Celebrate the peak of summer with this refreshing watermelon salad, bursting with juicy tomatoes, peppery arugula, and creamy feta. Tossed with a bright red wine vinaigrette and fragrant herbs like basil, mint, and dill, it’s perfect for sizzling July days and effortless outdoor dining.
Watermelon Salad
Serves 6 to 8
Ingredients
5 to 6 cups chopped ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons red wine vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
Freshly ground black pepper
6 to 8 cups fresh arugula leaves
1 cup crumbled feta cheese
Directions
Place the watermelon and tomatoes into a large bowl; sprinkle with salt, stir, then set aside for 15 minutes.
Mix 4 tablespoons of oil, the vinegar, and the herbs in a separate bowl. Pour over watermelon and tomatoes; gently stir to coat—season with salt and black pepper.
Place arugula into a large bowl. Drizzle arugula with the remaining 1 tablespoon of olive oil; toss to coat. Divide arugula onto serving plates. Top arugula with the watermelon-tomato mixture, then sprinkle with feta cheese.
