Watermelon Arugula Summer Salad (Printable)

Sweet watermelon, feta, mint, and lime dressing create a refreshing, colorful dish perfect for light summer meals.

# 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 Steps:

01 - Whisk olive oil, lime juice, honey, kosher salt, and freshly ground black pepper in a small mixing bowl until fully emulsified.
02 - Combine cubed watermelon, baby arugula, sliced cucumber, sliced red onion, and torn mint leaves in a large salad bowl.
03 - Drizzle vinaigrette over the salad ingredients and toss gently to ensure even coating.
04 - Top the salad with crumbled feta cheese and chopped pistachios or walnuts as desired.
05 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • The secret is using ice-cold watermelon—every bite tastes like a little vacation.
  • This salad builds layers: creamy feta, aromatic mint, and fresh crunch in every forkful.
02 -
  • If you toss too vigorously, the watermelon gets mushy and the salad loses its charm.
  • I learned that serving immediately is crucial—otherwise, the greens wilt and the feta starts to melt.
03 -
  • Watermelon straight from the fridge ensures crispness and flavor—never skip this step.
  • Tossing with your hands is gentler and prevents bruising the greens or fruit.
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