Recipe: Arugula, Watermelon + Feta Salad (Gluten-Free + Vegetarian)

I suppose it’s the summertime effect, but super simple recipes are prevailing on Bummed Out Baker right now. Enjoy!

Listen to this while you make the salad and, like me, ponder why this guy is stealing bikes when he appears to be old enough to drive.


1/4 c orange juice
1/4 c freshly squeezed lemon juice (about one large lemon)
1 garlic clove, minced
1/4 small white onion, minced
1 T honey
1/2 c olive oil
1 t sea salt
1/2 t freshly ground black pepper
6 c baby arugula
1/2 small seedless watermelon, cut in 1″ cubes with rind removed
8 oz feta cheese, diced into 1/2″ cubes
1 c fresh mint leaves, chopped


  1. In a large jar, combine orange juice, lemon juice, garlic, onion, honey, sea salt, pepper, and olive oil. Screw on lid and shake dressing until well combined.
  2. In a large salad bowl, gently toss together the arugula, watermelon, feta, and mint.
  3. Pour dressing over salad to your liking and toss. Serve immediately.
Any unused vinaigrette can be stored in the jar and kept in the refrigerator for 2-3 days.

Serves two as a main, four as a side.

Bummed Out Baker Rating: 9/10
Rick-the-Meat-Eater Rating: 9/10

Adapted from Arugula, Watermelon and Feta Salad.

Related on Bummed Out Baker:
Greek Quinoa Salad
Scrambled Eggs with Parmesan and Arugula
Spiced Cauliflower with Feta

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Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

Okay the people who are like “Mmm yes dahling balsamic reduction” as if it’s some kind of delicate culinary masterpiece are FULL OF IT because it was so easy to make. I felt v sophisticated, and you can, too. You can also, like me, dance around the kitchen to Donna Summer’s Hot Stuff, wave around a spatula as a dancing accoutrement, and then hit yourself in the eye with a flying drop of balsamic vinaigrette reduction.*

This salad is perfect for summer in it’s ingredients, of course, but also in it’s simplicity. It’s crunchy, tart, sweet, addicting, and, perhaps most importantly, easy to make.


1/3 c balsamic vinegar
1 c strawberries, hulled and sliced
1 c grape tomatoes, halved
1 avocado, pitted and diced
1/3 c loosely packed basil leaves, chiffonade cut
1 1/2 t olive oil
Himalayan pink salt
 (or regular sea salt) to taste
fresh ground black pepper to taste
1 T toasted sesame seeds
1 T chopped pecans


  1. Bring vinegar to a simmer over medium heat in a small saucepan, then reduce the heat to medium-low. Simmer for ten minutes, uncovered, until it thickens and reduces in volume by about half. Set aside.
  2. Add strawberries, tomatoes, avocado, and basil to a large, shallow bowl for serving.
  3. Drizzle olive oil on salad and gently toss until just coated.
  4. Season with salt and pepper and briefly toss again.
  5. Top with sesame seeds and pecans.
  6. Finally, drizzle all balsamic reduction over the salad.
  7. Serve immediately – best enjoyed fresh!

Serves two.

Look, not everything I make is awesome, so I’m gonna start giving you my honest opinion. Avocado Strawberry Caprese Salad: 10/10

*Just kidding about that last bit, my eyes are fine. But if that did happen, I wouldn’t mind. I’d do it for Donna.

Adapted from Avocado Strawberry Caprese.

More on Bummed Out Baker:
Recipe: Strawberry Shortcake with Coconut Whipped Cream (Vegan)
Recipe: Arugula, Watermelon, + Feta Salad (Gluten-Free + Vegetarian)
Recipe: Spinach Fig Salad

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If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.