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Watermelon & Feta Salad
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A fresh taste of summer!
  • CourseSide dish
  • CuisineVegetarian
  • 2 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 1 pinch salt and pepper, to taste
  • 3 bunches arugula (about 12 oz)
  • 1/4 medium red onion, thinly sliced
  • 1 1/2 lb Mississippi Market made mozzarella, cut into small chunks (2-3 cups)
  • 4 oz feta cheese, crumbled
  1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
  2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve!
  3. Tip: Use local, Wheatsfield Hill Organics watermelon and local, Mt. Sterling Greek-style feta cheese for a delicious, locally grown summer salad!
Recipe Notes

Adapted from


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