Watermelon Arugula Salad Summer (Printable)

Fresh watermelon, arugula, feta, mint, and lime vinaigrette combine for a vibrant summer dish.

# Ingredient list:

→ 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 - Whisk together the extra virgin olive oil, lime juice, honey, kosher salt, and freshly ground black pepper in a small mixing bowl until emulsified.
02 - Arrange the cubed watermelon, baby arugula, sliced cucumber, red onion, and torn mint leaves in a large salad bowl.
03 - Drizzle the vinaigrette evenly over the salad ingredients, then toss gently to ensure everything is coated without bruising the greens.
04 - Scatter the crumbled feta cheese and chopped roasted nuts over the salad just before serving.
05 - Present immediately for optimal freshness and flavor balance.

# Expert Suggestions:

01 -
  • The combination of sweet watermelon and savory feta is like discovering a perfect dance of textures and flavors.
  • It's a conversation piece every time—the vibrant colors and crisp freshness make everyone reach for seconds.
02 -
  • If you toss too vigorously, the watermelon can break down and release excess liquid, making the salad soggy.
  • Letting the salad sit for even ten minutes changes the vibrancy—always serve as soon as dressed.
03 -
  • Using a sharp knife for watermelon cubes prevents uneven edges and keeps the fruit from getting mushy.
  • Prepping mint leaves at the last moment preserves their aroma—never tear too early.
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