watermelon arugula feta salad (Print View)

Juicy watermelon meets crisp arugula, creamy feta, fresh mint, and a zesty lime vinaigrette.

# Components:

→ 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

# Method:

01 - Whisk together olive oil, lime juice, honey, kosher salt, and black pepper in a small mixing bowl until thoroughly emulsified.
02 - Add watermelon cubes, arugula, cucumber, red onion, and mint leaves to a large salad bowl.
03 - Drizzle the prepared dressing over the salad and gently toss to coat evenly.
04 - Top salad with crumbled feta cheese and chopped nuts if using. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • This salad is the answer to those hot days when you crave freshness above all else.
  • The salty feta and aromatic mint keep each bite interesting enough to spark conversation.
02 -
  • If you mix the salad before guests arrive, the watermelon's juices can wilt the arugula faster than you'd expect.
  • Using fresh lime instead of bottled makes the dressing taste brighter and cleaner.
03 -
  • Let the salad sit for a minute after dressing, but not too long—the watermelon releases juice quickly.
  • If using nuts, toast them lightly beforehand for deeper flavor and crunch.
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