Watermelon Arugula Feta Salad (Print Version)

Bright summer salad with watermelon, arugula, feta, cucumber, mint, and crunchy nuts in lime vinaigrette.

# What You 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 - Whisk together olive oil, lime juice, honey, kosher salt, and freshly ground black pepper in a small mixing bowl until emulsified.
02 - Combine watermelon cubes, arugula, sliced cucumber, sliced red onion, and torn mint leaves in a large salad bowl.
03 - Drizzle prepared dressing over the salad mixture, then toss gently to evenly coat.
04 - Sprinkle crumbled feta and chopped pistachios or walnuts (if using) across the top.
05 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • The combination of sweet watermelon and spicy arugula feels like a secret shortcut to summer in every bite.
  • It became my favorite because it's always easy to make, light, and somehow cheers up any table.
02 -
  • I once overdressed the salad and everything got soggy—be careful and drizzle lightly, tasting as you go.
  • If you let the watermelon sit in the salad too long, it waters things down—add it at the last minute for crispness.
03 -
  • Washing and drying arugula well keeps the salad crisp and prevents soggy greens.
  • Mint leaves torn by hand infuse better flavor than chopped with a knife.
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