Enjoy a watermelon, arugula and feta salad for National Watermelon Month

Here’s what you need to know to create this refreshing and tasty summer salad at home!

CHARLOTTE, N.C. (QC Life) - It’s National Watermelon Month and Chef Jill Aker-Ray is in the QC Kitchen showing us how to make a watermelon, arugula and feta salad.

Here’s what you need to know to create this refreshing and tasty summer salad at home!

Ingredients:

  • 1 cup sliced red onion
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 2 cups watermelon, cubed
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 1/2 cup baby arugula
  • 2 tablespoons coarsely chopped kalamata olives
  • 2 tablespoons small mint leaves, torn
  • 1/2 tbsp balsamic glaze (optional)

Instructions:

  • Cut watermelon into bite-sized chunks
  • Combine onion, vinegar, sugar, and salt in a medium bowl; let stand 15 minutes or until onion is softened, tossing occasionally.
  • Top watermelon evenly with pickled onions, feta, arugula, olives and the dressing (I don’t use all of it)
  • Sprinkle with mint and drizzle with balsamic glaze (optional)

Toss and serve immediately!

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