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


  • 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


  1. 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.
  2. 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.)

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