Watermelon Arugula Feta Salad (Printable)

Sweet watermelon meets peppery arugula, feta, fresh mint, and lime for a crisp, flavorful summer 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

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

# Steps:

01 - Whisk together olive oil, lime juice, honey, kosher salt, and freshly ground black pepper in a small mixing bowl until fully emulsified.
02 - Add watermelon cubes, baby arugula, cucumber, red onion, and torn mint leaves to a large salad bowl.
03 - Drizzle the prepared dressing over the ingredients and gently toss using salad tongs until evenly coated.
04 - Scatter crumbled feta cheese and chopped roasted nuts atop the salad. Serve immediately to preserve optimal freshness and texture.

# Expert Tips:

01 -
  • You get to scoop up juicy watermelon to balance peppery greens—it's secretly the ultimate midday refreshment.
  • This salad always disappears first at picnics because it's so light but full of zippy flavor.
02 -
  • If watermelon sits too long with dressing, it starts to lose its lively texture—so only combine right before eating.
  • Swapping mint for basil gives a mellow, sweet twist that’s perfect for late summer gatherings&
03 -
  • Always serve this salad cold: refrigerate before tossing for true summer crispness.
  • Use a serrated knife for watermelon—it keeps the cubes neat and prevents mess.
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