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The sweet and salty combination and mélange of textures makes this unusually satisfying. We also love that it is full of nutrients and takes only minutes to make—what more could we want from a summertime salad?!
4 Servings
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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
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