Watermelon Arugula Feta Salad (Print)

Crisp watermelon, arugula, feta, and lime create a lively, light dish perfect for summer dining.

# What you'll need:

→ Produce

01 - 4 cups seedless watermelon, cut into 2.5 cm cubes
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

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 - Whisk olive oil, lime juice, honey, kosher salt, and freshly ground black pepper in a small mixing bowl until emulsified.
02 - Add watermelon cubes, baby arugula, sliced cucumber, red onion, and torn mint leaves to a large salad bowl.
03 - Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly.
04 - Top the salad with crumbled feta cheese and chopped nuts if desired.
05 - Present immediately for optimal freshness and flavor.

# Expert Advice:

01 -
  • This salad is your shortcut to pulling off a light dinner without breaking a sweat or turning on the stove.
  • Every bite wraps cool, juicy freshness and creamy, salty tang—my favorite kind of surprise on a hot day.
02 -
  • I once overdressed the salad and ended up with a soggy mess, so drizzle lightly and taste before adding more.
  • Chilling the watermelon for at least an hour before serving guarantees coolness and brighter flavor.
03 -
  • Using freshly squeezed lime instead of bottled changes the flavor dramatically—the real thing is always brighter.
  • If you soak red onion in icy water for a few minutes, it loses its sharpness and won’t overpower the salad.
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