Watermelon Salad
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 pounds (1360g) seedless watermelon (cut into 1-inch chunks)
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 4 oz (115g) arugula/rocket
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 4 oz (115g) feta cheese
Method
- Place the cubed watermelon and the arugula in a large bowl.
- Drizzle with extra virgin olive oil, add freshly squeezed lemon juice, and season with salt and pepper.
- Toss the salad so that everything is well coated in the dressing.
- Crumble feta cheese and on top of the salad, drizzle extra olive oil and season again if desired. Serve immediately.