Watermelon & Feta Salad

Watermelon & Feta Salad

I would like to point out that I created this salad long before sweetgreen released their late summer menu with a very similar looking salad. Honestly, I am quite impressed that I came up with something that now costs $9 dollars at sweetgreen.

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However, my version is so much better because I added a Mediterranean flair by using some of my favorite toppings from my favorite fast casual spot Cava Grill. (p.s. have you tried the Falafel, they are the best Falafel i have had in the US, of anyone from Cava Grill is reading this please send me your recipe!!)

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Let me just mention, I have never pickled anything and I hate pickles, but I really like pickled onions. I just used the simplest pickled onion recipe I could find. The recipe said it only takes an hour, however I would suggest to wait a few more if you have them. I also attempted to marinate the cucumbers in the same way that Cava does with what I believe to be olive oil and lemon. I swear they just taste so much better this way.


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Watermelon & Feta Salad

  • Servings: 1 salad
  • Print

Watermelon & Feta are a match made in heaven but this salad takes it up a notch with a Mediterranean twist.


  • 1/4 onion, sliced
  • 1/3 cup apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/2 cucumber, diced
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 cups arugula
  • 1 cup of watermelon, balled
  • 1 oz feta, crumbled


  1. Pickle the onions: Slice the onions as thin as you can and place them in a jar. Add the vinegar sugar, salt, and water to a small bowl. Mix well. Pour the mixture into the jar. Keep at room temperature at least an hour or place the jar in the fridge for up to a week.
  2. Make the cucumbers: Dice the cucumbers and put into a jar. Add the lemon juice and olive oil to a small bowl. Mix until combined. Pour half the mixture into the jar. Refrigerate the cucumbers for an hour or overnight.
  3. Use a melon baller to ball watermelon.
  4. Assemble the salad. Place arugula on a salad or bowl. Add the pickled onions, cucumbers, watermelon, and feta.
  5. Use the remaining lemon olive oil vinaigrette to dress the salad.

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Any other Cava obsessed readers?

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


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