Watermelon, Arugula, and Herbed Feta Salad

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


6 ounces feta cheese, cut into 1/2-inch cubes
2 teaspoons fresh oregano, chopped
1/2 teaspoon fresh thyme, chopped
1 1/2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
3 pound watermelon, rind removed, cut into 1-inch cubes
4 cups baby arugula
1 1/2 tablespoons fresh lemon juice
1 tablespoon raspberry red wine vinegar
1 teaspoon salt


  1. Combine the cheese, oregano, and thyme in a small bowl. Add 2 teaspoons oil and stir well.
  2. Combine the watermelon, arugula, and cheese in a large bowl. Add the lemon juice, vinegar, remaining 1 1/2 tablespoons oil, and salt, toss well.