Feta Watermelon Salad

Mark Boughton Photography/styling by Teresa Blackburn
  • Yield: 6 servings

Try a mix of yellow and red watermelon for even more flair.


1/2small red onion, very thinly sliced
2tablespoons fresh lime juice (about 2 limes)
1 (1-pound) piece of watermelon (about 1/4 of a small to medium watermelon)
1tablespoon honey
1/4teaspoon salt
Freshly cracked black pepper
1/4cup Olive oil
4ounces feta cheese, crumbled
2ounces pitted kalamata olives, coarsely chopped
1small bunch arugula, trimmed and cleaned


  1. Place onion slices in a bowl and cover with lime juice. Set aside.
  2. Trim watermelon and slice into thin triangles.
  3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
  4. Layer arugula on platter or divide arugula among 6 plates. Arrange watermelon in overlapping layers on platter or plates. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Pass remaining juice mixture on the side.