Watermelon and Feta Salad

Watermelon and Feta Salad

  • Preparation 15 min
  • Servings 4
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free



    • 1/3 cup (75 ml) olive oil
    • 2 tablespoons (30 ml) balsamic vinegar
    • 1/2 medium red onion, thinly sliced
    • 3 cups (750 ml) seedless watermelon cut into 1-inch (2.5-cm) cubes
    • 1 cup (250 ml) feta cheese cut into 1/2-inch (1.25-cm) cubes
    • 4 cups (1 litre) arugula
    • 1/4 cup (60 ml) pumpkin seeds, toasted
    • Sea salt and freshly ground pepper


Note from Ricardo

Mezze are to the Greeks what tapas are to the Spaniards and antipasti to the Italian: bites or simple dishes that can be enjoyed as an hors d’oeuvre, appetizer, or on a Mediterranean buffet. They are perfect for simple get-togethers: pickled mushrooms with thyme, stuffed grape leaves, chicken souvlaki, lamb keftedes with vegetable skewers, spanakopita, a watermelon and feta salad, etc…

Personal Note