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Arugula, Watermelon, Blueberry and Feta salad

Chef Johanna
Course Salad


  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup freshly squeezed lemon juice 2.5 lemons
  • 1/3 cup minced shallots 1 large
  • 1 tablespoon honey
  • 2/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups baby arugula washed and spun dry
  • 1/4 seedless watermelon rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese 1/2-inch diced
  • 1 cup 4 ounces whole fresh mint leaves, julienned
  • ½ cup fresh blueberries optional for a true 4th of July salad


  • Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
  • Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.