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Tomato, Watermelon, and Cucumber Salad with Feta

Tomato, Watermelon, and Cucumber Salad with Feta

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Can Be Prepared Ahead, Healthy, Salad


Active Time: 30 minutes
Start to Finish: 30 minutes

ingredients

  • 2 oz. baby arugula
  • 2 cups cherry or grape tomatoes, halved
  • 1½ cups large-diced seedless watermelon
  • 1 medium English cucumber, quartered lengthwise, seeded if necessary, and cut into ¾-inch pieces
  • 3 oz. feta, cut into ½-inch cubes
  • ¼ cup fresh basil, torn into small pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste

directions

Place the arugula, tomatoes, watermelon, cucumber, feta, and basil in a bowl.

Whisk together the oil, lemon juice, and salt and pepper to taste. Pour over the salad and mix gently.

Notes

The salad and the dressing can be made ahead, and refrigerated separately, but don't dress the salad until right before serving. Re-whisk the dressing before adding to the salad.

This recipe appears in the following parties:


Fall Barbecue
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recipe type

Side Dishes

yield

6-8 as a side dish

difficulty

1111

tips

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.