Recipe courtesy of: A Girl Defloured
  • 4 ounces wild arugula (rocket)
  • 1 pound heirloom tomatoes, sliced or cut into chunks
  • 1 cup cubed watermelon
  • 1/2 teaspoon sea salt
  • 4 ounces feta cheese, cut into 1/2 inch cubes
  • 1 cup canned chickpeas (garbanzo beans), rinsed
  • 4 slices bacon, cooked and crumbled (optional)
  • extra mint leaves, for garnish
  • For the dressing:
  • 1 tablespoon minced mint leaves
  • 1/3 cup low-fat Greek yogurt
  • juice from 1/2 a lemon
  • 1 teaspoon-1 tablespoon harissa
  • pinch of salt


  1. Spread the arugula over a large platter. Top with the tomato slices, chunks of watermelon and feta cheese. Sprinkle salt lightly over the tomatoes and watermelon.
  2. Prepare the dressing. Whisk the mint, yogurt, lemon juice and harissa in a small bowl. Add salt to taste. Drizzle dressing over the salad.
  3. Top with the chickpeas and bacon (if using). Garnish with additional mint leaves. Serve immediately.

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