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Watermelon salad with arugula and feta

Recipe by:Chef Ozzie Chavez
The Paisley Café, Orangevale


  • Dressing
    1/4 cup freshly squeezed orange juice
    1 tbsp. orange zest
    1 tbsp. chopped shallot
    3 tbsp. white balsamic vinegar
    2 tbsp. honey
    2 tsp. Dijon mustard
    Salt and pepper, to taste
    1/3 cup olive oil
  • Salad
    1 small, seedless watermelon, cut into 1-inch cubes
    6 cups arugula
    12 oz. feta cheese, crumbled or diced into 1/2-inch pieces
    1/4 cup fresh mint leaves, chiffonade


In a small bowl, whisk together juice, zest, shallots, vinegar, honey, mustard, salt and pepper. Slowly pour in oil, whisking to form an emulsion.

Place watermelon, arugula, feta and mint in a large bowl. Pour dressing over and toss well. Taste for seasoning and serve immediately.

Serves 6

Photo: © 2019 Fred Greaves

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