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Watermelon Feta Salad with Fresh Mint

From the Marissa Lippert collection

Serves

Ingredients

Salad

	2	cups seedless watermelon chunks
	⅓	cup chopped Kalamata or Greek black olives
	½	cup Greek or Bulgarian feta cheese
	2 to 3	Tbsp. fresh mint, shredded
	4	cups arugula, rinsed (if desired)

Vinaigrette

	2	Tbsp. extra-virgin olive oil
	3	Tbsp. balsamic vinegar
	~	Salt and freshly ground black pepper to taste

Steps

Toss the watermelon, olives, cheese, and mint together in a medium mixing bowl. Divide and arrange on beds of arugula, if desired, or directly on plates.
Combine vinaigrette ingredients in a small bowl or a lidded jar; whisk or shake. Drizzle salads with the balsamic vinaigrette and serve.

Notes

Read more about summertime produce in Marissa Lippert’s “Summer produce, rich in nutrients.”

This content is from the Marissa Lippert collection.

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