Watermelon Arugula Feta Salad (Printable format)

Juicy watermelon, arugula, feta, mint, and zesty lime vinaigrette combine for a lively, summery dish.

# What You’ll Need:

→ Produce

01 - 4 cups seedless watermelon, cubed
02 - 4 cups baby arugula, washed and dried
03 - 1 small cucumber, thinly sliced
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup fresh mint leaves, torn

→ Dairy

06 - 1/2 cup feta cheese, crumbled

→ Nuts (optional)

07 - 1/4 cup roasted pistachios or walnuts, roughly chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl, combine extra virgin olive oil, freshly squeezed lime juice, honey, kosher salt, and freshly ground black pepper. Whisk thoroughly to emulsify.
02 - In a large salad bowl, add the cubed watermelon, baby arugula, thinly sliced cucumber, red onion, and torn fresh mint leaves.
03 - Drizzle the prepared vinaigrette evenly over the salad ingredients and toss gently until well coated.
04 - Sprinkle crumbled feta cheese and chopped roasted pistachios or walnuts over the top. Toss lightly if desired.
05 - Serve immediately to preserve freshness and vibrant texture.

# Expert Advice:

01 -
  • No one expects the peppery bite of arugula to be such a knockout next to juicy watermelon—it's a little secret that keeps people reaching for seconds.
  • It comes together fast, tastes like sunshine, and always feels lighter than the sum of its parts.
02 -
  • I once overdressed the salad, which left soggy watermelon and limp arugula—always dress right before serving.
  • Letting the feta sit on top rather than tossing it in keeps it from dissolving into the juices, making each bite distinct.
03 -
  • Dressing the salad at the last minute saves it from getting watery.
  • Chill your serving bowl for an extra-refreshing effect on the hottest days.
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