It’s that time again for another Recipe ReDux post. Here’s a look at what we have going on this month:

July 2015 Theme: Fresh from the Garden

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

I’ve been eating my weight in watermelon this summer so each week as I head to the farmers market it’s for sure that one of these large fruits makes it back home with us. This Watermelon and Arugula Salad has become a new summer favorite and as soon as I read this months Recipe ReDux challenge I knew this was the recipe I wanted to share.


One night earlier this summer my mom had dinner out and she ordered a watermelon salad similar to this one. She could not stop talking about how good it was and after describing it we knew we could easily recreate it at home. Our first time giving it a try was a few weeks ago during our beach trip and everyone loved it. My mom and I have both made it several times since then.


This watermelon and arugula salad is a delicious and refreshing side dish for the hot summer months. The sweet juicy watermelon provides a nice contrast to the salty feta. This recipe is based on approximate measurements. It’s really up to taste and preference for how much of each ingredient to add on top of each salad.

Here’s a simple and healthy salad to add to your summer menu.


Watermelon and Arugula Salad
Prep time
Total time
Serves: 6 servings
  • 5 oz. container of Arugula
  • 4 oz feta cheese
  • ⅓ cup slivered almonds
  • 2 cups watermelon chunks
  • olive oil and balsamic vinegar
  • salt and pepper
  1. Add the Arugula evenly among 6 salad plates
  2. Top each salad with feta, almonds and the watermelon chunks
  3. Drizzle each with olive oil and balsamic vinegar. Add salt and pepper to taste.