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Arugula, Watermelon, Feta and Shrimp Salad

Arugula, Watermelon, Feta and Shrimp Salad 4.000
Aug 18, 2004

The problem with most summer salads is that they lack substance.

This quick mix of refreshing chilled ingredients offers an intriguing contrast of textures along with some staying power thanks to the cheese and seafood. Serve with country bread.

Servings: 4
  • 1 bunch arugula, washed and dried
  • 3 to 4 thick slices watermelon
  • 4 to 6 ounces feta cheese
  • Olive oil, to taste
  • 1 to 2 teaspoons sherry vinegar
  • 1 to 1 1/2 pounds peeled, cooked shrimp, preferably chilled
  • Salt
  • Freshly ground black pepper


Wash and dry the arugula. Tear it into large pieces and divide among 4 plates.

Seed the watermelon, if necessary, and cut it into bite-size chunks. Divide the watermelon among the plates of arugula.

Crumble the feta into large chunks over the watermelon.

Drizzle olive oil and a few drops of vinegar over each plate and top with shrimp. Season generously with salt and pepper to taste.

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Tested by Renee Schettler.

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Nutritional Facts

Calories per serving: 285

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 5g 25%

Cholesterol: 246mg 82%

Sodium: 650mg 27%

Total Carbohydrates: 23g 8%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 30g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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