Watermelon Feta Salad


Watermelon and Feta Salad

A bright, summery side that I love to serve with grilled salmon and enjoy al fresco!
Servings 4


  • 3 cups watermelon cut into 2x2 inch cubes (approximately 2/3 of a medium watermelon)
  • 5 oz bag baby arugula
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pumpkin seeds I prefer toasted
  • 1/4 cup mint sliced into ribbons
  • 1/4 cup Maple Dijon Vinaigrette

Maple Dijon Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons shallot minced
  • 6 tablespoons extra-virgin olive oil
  • salt and pepper to taste


  • Make vinaigrette below and set aside.
  • In a large bowl, combine arugula and pumpkin seeds. Toss with vinaigrette, to taste.
  • Portion arugula and pumpkin seed mixture onto plates. Top each plate with watermelon cubes, feta and a touch of mint.
  • Drizzle each plate with a bit more vinaigrette.
  • Vinaigrette
  • Combine all ingredients through shallot in a small bowl. Stir briefly together.
  • Slowly drizzle in olive oil, whisking constantly to emulsify. Add salt and pepper to taste.
  • Alternative: add all ingredients to a high-powered blender and blend until incorporated.
Course: Salad, Side Dish
Cuisine: American
Keyword: Gluten Free, healthy, Low Carb, summer, Vegetarian

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