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Watermelon & Feta Salad
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A fresh taste of summer!
  • CourseSalad, Side dish
  • CuisineVegetarian
  • 1 mini watermelon, cubed
  • 12 oz. arugula
  • 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
  • 2 Tbsp. pepitas
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. olive oil
  • 1 pinch salt and pepper, to taste
  1. In a large bowl, combine arugula, onion, watermelon and feta. Gently toss.
  2. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
  3. Drizzle salad with dressing and toss to coat. Top with pepitas. Serve and enjoy!
Recipe Notes

Tip: Use local Wheatfield Hill Organics watermelon and local Mt. Sterling Greek-style feta cheese for a delicious, locally-grown summer salad!

Adapted from


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