Watermelon Arugula Feta Salad (Printable Version)

Juicy watermelon and peppery arugula tossed with feta, mint, and cucumber in a tangy lime dressing.

# What You'll Need:

→ Produce

01 - 4 cups seedless watermelon, cut into cubes
02 - 4 cups baby arugula, washed and dried
03 - 1 small cucumber, sliced thinly
04 - 1/4 small red onion, sliced thinly
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 olive oil, lime juice, honey, kosher salt, and black pepper in a small mixing bowl until fully combined.
02 - Mix watermelon cubes, baby arugula, cucumber, red onion, and mint leaves in a large salad bowl.
03 - Drizzle the prepared vinaigrette over the salad, tossing gently to coat ingredients evenly.
04 - Scatter crumbled feta cheese and roasted nuts on top. Serve immediately to maintain optimal freshness.

# Expert Advice:

01 -
  • The lime vinaigrette adds just enough zing to make each bite memorable.
  • It feels light and nourishing, perfect for those days when you want something healthy without sacrificing flavor.
02 -
  • I learned the hard way not to dress the salad ahead—the arugula and watermelon quickly become mushy.
  • Letting the feta come to room temperature before crumbling gives a creamier finish and helps it gently melt into the salad.
03 -
  • Don’t skimp on fresh lime juice—it makes the salad sing in a way bottled lime never will.
  • Roast your own nuts for the deepest flavor and crunch, even if you’re short on time.
Go Back