Watermelon Salad

By Gina Caputo

Watermelon Salad

Mmm Mmm Monday. This is one of my simplest summer go-tos. A perfect One Bowl Wonder for the hottest summer days. Sweet watermelon combines beautifully with salty feta, bitter arugula and spicy grilled chicken or extra-firm tofu with a tangy lemon vinaigrette. Major crowd pleaser right here.


  • 6 chicken thighs or sliced portions of extra firm tofu
  • ½ a cubed, seedless mini watermelon
  • ½ a block of feta in brine, cubed (about 4 oz.)
  • 1 clamshell of baby arugula
  • Lemon vinaigrette
  • Annie’s Chili Lime salad dressing (or similar)
  • Sea salt
  • Fresh cracked pepper


  1. Place the chicken or tofu slices in a large container with a lid or that can be sealed, ideally all pieces lay flat.
  2. Pour bottle Annie’s Chili Lime salad dressing so all pieces are covered.
  3. Let marinate for at least 30 minutes up to overnight, if using chicken, discard the remaining dressing, with tofu, marinade could be re-used.
  4. Cube the watermelon.
  5. Cube the feta cheese.
  6. Grill the chicken or tofu to appropriate doneness, remove from grill and let sit for 5 minutes then chop into strips
  7. Place the arugula in a large salad bowl..
  8. Add 1-2 Tbsp dressing and toss the arugula.
  9. Add watermelon, feta, salt and pepper (remember that feta is salty so add salt gradually).
  10. Add any more vinaigrette to your liking.
  11. Serve in a large bowl and place sliced, grilled chicken or tofu on top!