- 2 tablespoons white wine vinegar
- 2 tablespoon freshly squeezed lime juice plus the zest of one lime
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 1/2 a small red onion, thinly sliced (Abby sometimes uses 3 or so sliced scallions instead)
- 4 cups seeded watermelon chunks
- 1 cup crumbled feta cheese
- 1/4 cup slivered fresh mint (may substitute fresh basil or use a mix)
- 2 cups baby arugula
Abby’s Watermelon Salad
As an easy option, I’ve topped a similar version of this salad with a drizzle of balsamic vinegar glaze and tossed in some slivered almonds for crunch. For a red, white and blue theme, sprinkle a handful of fresh blueberries on top.
Yield: 4-6 servings
Yield: 4-6 servings
Ingredients
Instructions
- Add the vinegar, lime juice, and zest to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.
- Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing. (Due to the high water content in the fruit, the salad will become soggy if it sits too long.)