Watermelon Stack Salad with Arugula & Feta
This watermelon salad is our go-to for any warm weather table. It comes together so fast and works just as well on the 4th of July as it does at a casual Saturday lunch. The peppery arugula, salty feta, and sharp red onion balance out the sweetness of the watermelon in the best way!
Fair warning: this recipe is very loose. Taste as you go, adjust as needed, and don't worry too much about exact amounts.
Ingredients:
1 ripe watermelon
2 cups washed arugula
¼ cup crumbled feta
¼ small red onion, very thinly sliced (use a mandolin)
1 tbsp champagne vinegar
Drizzle of good olive oil
Salt & pepper to taste
Step 1
Slice the watermelon into rounds about 1 inch thick.
Step 2
Using a cookie cutter of your choice (we used this cute flower one), cut shapes out of each round.
Step 3
In a mixing bowl, combine the arugula, feta, red onion, champagne vinegar, olive oil, salt, and pepper. Toss with clean hands until everything is evenly coated.
Step 4
Arrange the watermelon cutouts on a serving platter and top each one with a small nest of the arugula salad. If you're bringing this to a party or serving guests, wait to toss the salad until right before serving so it stays fresh.
