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Watermelon and arugula salad
Watermelon salad
Lauren Salkeld
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(8 rated)


    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon honey
    • 1 small shallot, minced
    • salt and pepper to taste
    • 6 cups baby arugula
    • 3 cups diced seedless watermelon (from a 2 1/2 pound piece, rind discarded)
    • 1/2 cup feta
    • 1/3 cup chopped, toasted almonds


In a small bowl, whisk together the olive oil, lemon juice, honey and shallot; season to taste with salt and pepper.

Add more lemon juice or honey to make the vinaigrette more tart or sweet if you prefer. 

In a large serving bowl, combine the arugula and watermelon. Add the vinaigrette and toss to combine. Check the seasoning. Sprinkle the salad with the feta and almonds.