Watermelon Arugula Feta Salad (Printable Version)

A refreshing mix of watermelon, arugula and feta tossed with mint and lime dressing, perfect for summer meals.

# 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 mixing bowl, vigorously whisk olive oil, lime juice, honey, kosher salt, and black pepper until fully emulsified.
02 - In a large salad bowl, gently mix the cubed watermelon, baby arugula, sliced cucumber, sliced red onion, and torn mint leaves.
03 - Drizzle the vinaigrette evenly over the salad ingredients. Toss gently to ensure thorough coating without bruising the greens.
04 - Sprinkle crumbled feta and chopped nuts atop the dressed salad for added texture and flavor contrast.
05 - Serve immediately to preserve freshness and optimal taste.

# Expert Tips:

01 -
  • This salad is the secret weapon against sticky, hot afternoons—it chills and refreshes like nothing else.
  • The combination of sweet, salty, and peppery notes makes it a crowd-pleaser without much effort.
02 -
  • If you let the salad sit too long, the watermelon releases water and everyone's version turns into a soggy mess.
  • Add the nuts and feta last—doing it earlier means they soak up the dressing and lose their punch.
03 -
  • Cut the watermelon just before assembling; older cubes become mushy.
  • Choosing high-quality feta transforms every bite—go for block feta rather than pre-crumbled for a dramatic difference.
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