Watermelon Feta Salad | Cook for Your Life

Watermelon Feta Salad

Rated 4.9 out of 5
4.9 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

The tasty bite of sweet watermelon, salty cheese, and bitter arugula is really delicious. You will need a sweet, ripe melon for the best result. A good way to find that out is to tap...


  • 1 medium shallot or ½ small red onion, sliced very thin
  • ½ cup cider vinegar
  • 1 small watermelon, chilled
  • 4 ounces fresh feta cheese or ricotta salata, cut or crumbled into small chunks
  • 1 handful torn mint leaves
  • Juice of 1 to 2 limes, or to taste
  • 4 cups loosely packed arugula, rinsed
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Nutrition Facts


237 cals


5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


47 g


37 g


3 g


7 g


185 mg


  1. In a bowl combine the thinly sliced onion and vinegar. Let sit for at least 30 minutes. Drain.
  2. Meanwhile, cut the melon into 8-12 slices. Cut away the rind and cut the flesh into 1-inch chunks. Put into a large bowl.
  3. Mix the watermelon with half of the lime juice. Add more lime juice to taste. Let sit in the fridge to marinate and chill.
  4. Just before serving, quickly toss together with the cheese and the mint.  Lay arugula down on a serving platter and top with watermelon and cheese mixture, and dot the onions over the top. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society