Recipes by the Herb: Mint

Watermelon and Arugula Salad with Mint

What’s summer without  a hint of mint?
–Laura Sears

8 cups watermelon, cubed
8 ounces crumbled feta
3 tablespoons fresh mint, chopped
10 ounces arugula
4 limes, 2 zested and 4 juiced
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil

1. Cube the watermelon and toss it in a bowl with the juice and zest of 2 limes. You can allow this to marinate for several hours or for as long as it takes you to assemble everything else. In another bowl toss the arugula with the feta and mint.
2. In a mason jar, combine the juice of the other 2 limes, their zest, vinegar, olive oil, and salt and pepper to taste.
3. Right before serving top the greens with the watermelon, then add the dressing. Toss well and serve immediately

For a downloadable, printable recipe click here.

Laura Beth Sears
About Laura Beth Sears 13 Articles
Haymarket resident Laura Sears has been blogging at LB’s Good Spoon since 2008. There she dishes up her love of food, family, and more. Pay her a visit at

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.