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Enjoy San Joaquin Valley Living

Watermelon and Arugula Salad

Jun 25, 2015 09:46AM ● By Brandi Barnett

What's Cookin'

July 2015
By Lana Granfors
Photo: Kara Stewart

This month, another birthday rolls around – this time a big “0” birthday for my twin sister, Leah, and me. Although we live miles apart, one thing we enjoy is sharing recipes. One of our favorites is this recipe for a salad which we adapted from one of our favorite ladies, Ina Garten, Barefoot Contessa. It’s a refreshing summer salad with spicy arugula, sweet, juicy watermelon, salty feta, nutty pine nuts and refreshing mint.

Peppery arugula is our pick for the greens in this salad, but change it out for your favorite greens. The simple vinaigrette finishes off the salad nicely, or just squeeze a couple of lemons if you prefer an even lighter finish. It’s perfect for those barbecues as it is easy to make and it’s one that everyone will love.

When adding red onions in salads, soak the onion in a little bowl of water while you prep the other ingredients. It seems to help eliminate the harsh taste you often get with raw onions.

It’s a little slice of summer in a salad bowl!

Happy birthday, Sis!

Serves: 4

¼ cup freshly squeezed lemon juice, 2 lemons
2 T red wine vinegar
½ cup extra-virgin olive oil
1 T honey, optional
1 minced large shallot
1 tsp. salt
½ tsp. freshly ground black pepper
6 cups baby arugula or mixed greens
3 cups seedless or seeded watermelon chunks
4 T minced red onion, about ¾ inch thick slice
¹⁄³ cup crumbled feta cheese or goat cheese
¼ cup toasted pine nuts
1 cup whole fresh mint leaves, julienned


In a small bowl, whisk together the lemon juice and vinegar.
Whisk in the olive oil slowly. If you want a little sweeter
dressing, add the honey and whisk again. Add the shallot and
salt and pepper. Mix and set aside.


STEP 1: Wash and dry arugula or greens and add to a large
salad bowl. Add the chunks of watermelon to the bowl and
drizzle with a little of the vinaigrette, tossing to lightly coat the

STEP 2: If using the soaking method for the red onion, drain
then slice. Dice the red onion and it should equal about 4
tablespoons. Crumble the feta and add to the bowl of greens,
along with the diced red onions, toasted pine nuts and julienned
mint. Gently toss again.

STEP 3: Taste and adjust seasonings or add more vinaigrette
if desired. Serve immediately. If not serving right away, adjust
seasonings and add more vinaigrette when served.

TOTAL TIME: 20 minutes
PREP: 20 minutes