Watermelon & Cucumber Salad with Feta Dressing

Ingredients

• 4 cups Arugula (fresh baby arugula, washed and thoroughly dried)
• 1 large Cucumber (peeled, seeded if desired, cut into half‑moon slices)
• 2 cups Watermelon (seedless, cubed)
• 0.5 cup Feta Cheese (Greek feta, full‑fat, crumbled)
• 0.25 cup Greek Yogurt (plain, full‑fat)
• 2 tablespoons Fresh Parsley (flat‑leaf, finely chopped)
• 2 tablespoons Buttermilk (low‑fat)
• 1 teaspoon Dijon Mustard (smooth Dijon)
• 1 clove Garlic (minced)
• 0.25 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Cracked Black Pepper (freshly cracked)

Instructions

1. Make the Creamy Feta Dressing

   Add the crumbled feta, Greek yogurt, chopped parsley, buttermilk, Dijon mustard, minced garlic, salt, and cracked black pepper to the bowl of a food processor. Pulse, then blend on medium speed until the mixture is smooth and creamy.

   Time: PT5M

2. Prep the Produce

   Rinse the arugula and spin dry. Peel the cucumber, then slice into half‑moon pieces. Cube the watermelon into bite‑size pieces. Pat the arugula with a clean towel to remove excess moisture.

   Time: PT10M

3. Assemble the Salad

   On a large serving plate or in a shallow bowl, first spread the arugula, then layer the cucumber pieces, and finally add the watermelon cubes. The order keeps the juicy watermelon from making the greens soggy.

   Time: PT3M

4. Dress the Salad

   Drizzle the creamy feta dressing over the assembled salad. Using a spatula or large spoon, toss gently until everything is lightly coated, being careful not to crush the watermelon.

   Time: PT2M

5. Serve

   Optionally garnish with extra crumbled feta or a sprinkle of fresh parsley. Serve immediately while the watermelon is still crisp.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

2 g