Watermelon Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
  • 2½ ounces baby arugula
  • 4 cups cubed watermelon
  • 4 Persian cucumbers, diced small
  • ½ red onion, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • pinch kosher salt
  1. Lay out the baby arugula in the bottom of a large serving bowl and place the watermelon, cucumbers, red onion, and crumbled cheese over the top.
  2. Pour the olive oil, balsamic vinegar, and salt in a pint sized mason jar, cover tightly, and shake for 20 seconds, then drizzle over the salad.
  3. Toss and serve immediately.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2016/06/09/watermelon-salad-blakes-all-natural-foods/