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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Watermelon Salad & Salsa

Just like the tomato, this fruit marries beautifully with savory flavors. It's a classic to combine the distinct flavor of watermelon with the saltiness of feta cheese as in this recipe here.

Watermelon, Arugula, and Pine Nut Salad

Serves 8

3 tablespoons freshly squeezed lemon juice

3 tablespoons Champagne vinegar

3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper, to taste

6 cups cubed watermelon, rind discarded

12 ounces arugula

1/2 cup pine nuts, toasted

4 ounces feta cheese, crumbled

1. In a small bowl, whisk together the lemon juice, vinegar, and oil. Season with salt and pepper, to taste. Set aside.

2. In a large bowl, combine the watermelon, arugula, pine nuts, and cheese. Toss the salad with the vinaigrette. Re-season with salt and pepper, to taste.



Put a twist on the traditional watermelon wedge with this outrageous salsa. Delicious as a side dish, it's an incredible accompaniment to grilled fish.

Watermelon Salsa

Makes about 3 cups

3 pounds seedless watermelon, cut into ½-inch cubes

1 small red onion, minced

1/2 jalapeno pepper, seeded, deveined, and minced

3 tablespoons fresh cilantro, minced

1 clove garlic, minced

2 tablespoons freshly squeezed lime juice

salt, to taste

1. In a medium bowl, combine all the ingredients and toss together well. Season with salt, to taste. Let stand for 30 minutes to allow the flavors to develop. Serve at room temperature.


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