Recipes › Arugula › Arugula, Watermelon, and Feta Salad
Arugula, Watermelon, and Feta Salad
A summer salad that pairs the sharpest, peppery arugula with the sweetest, juiciest watermelon — they're natural counterbalances. Salty feta and a honey-lime dressing tie everything together into one of the most refreshing salads of the season. This is a crowd-pleaser at every summer gathering and takes under 15 minutes to put together.
Arugula is usually ready April to October. More arugula recipes, or see what to sow this month where you are.
Ingredients
- 5 oz arugula, washed and dried
- 4 cups watermelon, cut into triangles or cubes, seeds removed
- 4 oz feta cheese, crumbled
- ¼ small red onion, very thinly sliced (optional)
- ¼ cup fresh mint, leaves torn
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- ½ tsp salt
Contains: milk.
Method
- Whisk together olive oil, lime juice, honey, and salt in a small bowl.About 2 min
- Spread arugula on a large platter. Scatter watermelon pieces over the arugula. Add red onion slices if using.About 5 min
- Drizzle dressing over the salad. Crumble feta on top. Scatter mint leaves. Serve immediately.About 3 min
Tips
- Don't dress this too early — watermelon releases liquid quickly once dressed.
- Chill the watermelon beforehand for the most refreshing result.
- A pinch of Tajín (chili-lime seasoning) sprinkled over the watermelon adds a smoky kick.
Ring the changes
- Add thinly sliced cucumber and toasted pepitas.
- Use grilled halloumi in place of feta for a heartier version.
Keeping it
Dress and serve immediately. Undressed components can be refrigerated separately for up to 1 day.
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More from the same crop
A peppery, vibrant twist on classic basil pesto where arugula does most of the work — its sharp, mustard-like heat gives this pesto a complexity that basil alone can't match. Made in a blender in under 5 minutes and tossed with hot pasta, this is one of those weeknight recipes that feels much more special than the effort required.
20 min · easy · Arugula
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