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 the melon before you buy – if it sounds hollow, then it is ready to eat!
6 servings
7 ingredients
20 min prep
Ingredients
- 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
Directions
- In a bowl combine the thinly sliced onion and vinegar. Let sit for at least 30 minutes. Drain.
- 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.
- Mix the watermelon with half of the lime juice. Add more lime juice to taste. Let sit in the fridge to marinate and chill.
- 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.
Nutrition Facts (per serving)
Calories: 237; Fat: 5g; Saturated Fat: 3g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Carbohydrates: 47g; Sugar: 37g; Fiber: 3g; Protein: 7g; Sodium: 185mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.
This recipe was originally published on Cook for Your Life. It is used by permission.
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