Recipe: Arugula, Watermelon + Feta Salad (Gluten-Free + Vegetarian)

I suppose it’s the summertime effect, but super simple recipes are prevailing on Bummed Out Baker right now. Enjoy!

Listen to this while you make the salad and, like me, ponder why this guy is stealing bikes when he appears to be old enough to drive.

Ingredients

1/4 c orange juice
1/4 c freshly squeezed lemon juice (about one large lemon)
1 garlic clove, minced
1/4 small white onion, minced
1 T honey
1/2 c olive oil
1 t sea salt
1/2 t freshly ground black pepper
6 c baby arugula
1/2 small seedless watermelon, cut in 1″ cubes with rind removed
8 oz feta cheese, diced into 1/2″ cubes
1 c fresh mint leaves, chopped

Instructions

  1. In a large jar, combine orange juice, lemon juice, garlic, onion, honey, sea salt, pepper, and olive oil. Screw on lid and shake dressing until well combined.
  2. In a large salad bowl, gently toss together the arugula, watermelon, feta, and mint.
  3. Pour dressing over salad to your liking and toss. Serve immediately.
Any unused vinaigrette can be stored in the jar and kept in the refrigerator for 2-3 days.

Serves two as a main, four as a side.

Bummed Out Baker Rating: 9/10
Rick-the-Meat-Eater Rating: 9/10

Adapted from Arugula, Watermelon and Feta Salad.

Related on Bummed Out Baker:
Greek Quinoa Salad
Scrambled Eggs with Parmesan and Arugula
Spiced Cauliflower with Feta


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly โ€“ Follow on Facebook for mental health articles and discussion โ€“ Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Advertisements