Watermelon and Arugula Salad (Printable)

A vibrant mix of watermelon, arugula, and feta with fresh mint and lime vinaigrette for a refreshing summer dish.

# 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

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

# How to make it:

01 - In a small mixing bowl, whisk together extra virgin olive oil, freshly squeezed lime juice, honey, kosher salt, and black pepper until emulsified.
02 - In a large salad bowl, combine cubed watermelon, baby arugula, sliced cucumber, sliced red onion, and torn mint leaves.
03 - Drizzle the prepared vinaigrette over the salad ingredients and toss gently to ensure even coating.
04 - Scatter crumbled feta and chopped pistachios or walnuts over the top. If desired, omit nuts for allergy concerns.
05 - Present immediately for optimal freshness and enjoy while crisp.

# Helpful Hints:

01 -
  • When you crave something that wakes up your palate and cools you down, this salad is all you need.
  • It's full of juicy crunch and creamy bits, making every forkful a tiny surprise.
02 -
  • If you dress the salad and let it sit, the watermelon leaks juice and everything loses its crispness fast.
  • Swapping mint for basil gives a savory twist, but I learned you must use less basil or it steals the show.
03 -
  • Never skip drying the arugula thoroughly, or your salad gets watery.
  • The quickest way to upgrade is a sprinkle of toasted nuts right before serving—they add unbeatable crunch.
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