Summer Arugula, Watermelon, Feta & Buckwheat Salad

If you are on the hunt for a new salad recipe, look no further. Below you can find one that’s easy to make, allowing you to come up with a tasty and nutritious meal that’s packed with vitamins, minerals and dietary fiber in less than an hour. Upon setting foot in your kitchen and you find that there’s a bunch of arugula, watermelon, cherry tomatoes, buckwheat and feta waiting to be turned into a gastronomical feast, read on to know how you can whip up a bowl of salad that’s perfect for the sunny weather.

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1 cup of dried buckwheat

4 cups of sliced arugula, packed

2 cups of watermelon, sliced into medium-sized cubes

1 cup of cherry tomatoes, each one cut in half

10 pieces of mint leaves, whole

1/2 cups of crumbled feta

1/2 cups of almonds, chopped and toasted

1/2 medium-sized red onion, sliced thinly

2 cups of water

Balsamic vinaigrette of your choice



Begin by cooking your cup of buckwheat. To do this, pour your 2 cups of water in a medium-sized saucepan and bring to a boil. While waiting for your water to boil, thoroughly rinse your buckwheat. Add it to the boiling water. Bring down the stove to low heat and simmer everything for 20 to 30 minutes or until the water has evaporated completely. Once your buckwheat is cooked, remove from heat, set aside and allow it to cool for a while.


While waiting for your buckwheat to cool, dump the rest of the ingredients in a bowl — sliced arugula, cubed watermelon, halved cherry tomatoes, mint leaves, chopped and toasted almonds, sliced red onions, and crumbled feta. Throw in your cooked buckwheat, toss and pour in your balsamic vinaigrette.


This summer arugula, watermelon, feta and buckwheat salad is packed with nutrients and low in calories and fat, perfect for your health and most especially figure. It’s a filling and mouth-watering treat that supplies your body with complex carbohydrates, vitamins, minerals and antioxidants, allowing you to face the sunshiny weather in the pink of health.

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