Tomato and Watermelon Salad with Feta

Tomatoes and watermelon are a match made in heaven. If you haven’t tried the combo before you should soon (like tomorrow!). I looked through several recipes before deciding how I wanted to put my salad together. Feta was usually always added but other than that there were tons a variations going on. I thought some diced up cucumber would be nice for crunch and also decided to add a little green with some arugula.

I got lucky while shopping yesterday and found nice sized tubs of pre-chopped organic watermelon at Ellwood Thompsons for only $1.50 a piece! I grabbed 2 of them 🙂

watermelon and tomato salad

Tomato and Watermelon Salad with Feta

  • 1/2 pint cherry tomatoes, sliced in half
  • 1 1/2 cups cubed watermelon (make sure it is chilled)
  • 1/2 english cucumber, diced
  • 1 big handful arugula
  • crumbled feta cheese (I used about 1/2 of a block)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 shallot, finely diced
  • 1/4 cup EVOO
  • kosher salt and pepper to taste


  • In a salad bowl combine the first 5 ingredients. In a separate small bowl whisk together the next 5 ingredients to make a vinegrette. Pour vinegrette over salad…toss…enjoy!

Have you ever

Arugula and Roasted Chickpea Salad with Feta

I bought some locally made organic feta cheese from Night Sky Farm at a farmers market a few days ago and this salad seemed like the perfect use for it. The vinaigrette is amazing (I preferred double the lemon juice than the recipe called for). I also roasted a 28 ounce can of chickpeas because it’s what I already had in the pantry. The 2 tablespoons of oil was plenty…I would suggest to cut the oil back to 1 tablespoon if you only roast a 12 ounce can. I found myself snacking on the extra chickpeas after dinner. They are yummy!!

I want to make this salad again today!!

Arugula and Roasted Chickpea Salad with Feta

From Bon Appetit


  • 1 – 12 ounce can chickpeas, drained, rinsed
  • 5 tablespoons olive oil, divided
  • kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 fresh mint leaves
  • 5 ounces arugula (I used an arugula and baby greens mix)
  • 1/4 cup thinly sliced red onion
  • 3 ounces feta cheese, crumbled
  • 1/3 of an english cucumber, diced (I had some in the fridge and just had to add them in!)


  • Preheat oven to 400 degrees. Place chickpeas on a baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast until chickpeas are golden and crispy, about 20 minutes. Let cool.
  • To make vinaigrette whisk remaining olive oil, lemon juice, vinegar and a little fresh mint (I didn’t have any dried). Season with salt and pepper. Taste and add a little more lemon juice if desired.
  • Combine chickpeas, greens, onion, cucumber and fresh mint. Drizzle with vinaigrette and toss to coat. Plate salad and garnish with feta and more chickpeas if desired.