Ingredients
Salad
- 3 cups cubed seedless watermelon
- 3 peaches, cut into 1/2-inch segments
- 2 scallions, thinly sliced
- 1 tablespoon minced chives
- 1/3 cup crumbled feta
- 3 cups baby arugula
Dressing
- 1 tablespoon minced jalapeños
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup olive oil
Instructions
- Combine the fruits and herbs: In a large bowl, gently mix the cubed watermelon, peach segments, thinly sliced scallions, minced chives, and crumbled feta cheese until well combined.
- Make the dressing: In a small bowl, whisk together the minced jalapeños, minced garlic, kosher salt, black pepper, lime juice, and olive oil until emulsified and smooth.
- Toss the salad with dressing: Drizzle half of the prepared dressing over the fruit mixture and toss gently to coat the ingredients evenly.
- Add arugula and finish: Stir in the baby arugula carefully so it doesn’t wilt. Add as much of the remaining dressing as desired for extra flavor, then give the salad a final gentle toss.
Notes
- Use ripe peaches and seedless watermelon for the best sweetness and texture.
- Adjust the amount of jalapeños based on your preference for heat.
- Serve immediately to keep the arugula crisp and fresh.
- This salad pairs well with grilled meats or can be enjoyed as a light vegetarian meal.
- For a nutty crunch, sprinkle toasted almonds or walnuts on top as an optional garnish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
