New recipes

Watermelon and Arugula Salad

Watermelon and Arugula Salad

Watermelon and Arugula Salad

This refreshing salad makes a delicious first course or side dish for warm-weather meals. If you'd like to save time by buying pre-cut watermelon, you'll need about 2 pounds of chunks to equal 6 cups diced.

Click here to see In Season: Watermelon Galore!


  • 6 Cups diced seedless watermelon
  • 1/2 small red onion, sliced thinly
  • 1 Cup crumbled feta
  • 1/2 Cup toasted sunflower seeds
  • 6 Tablespoons prepared balsamic dressing
  • 5 Cups lightly packed baby arugula
  • Cracked black pepper, to taste

Melon Salad with Arugula, Pistachios and Goat Cheese | Christopher Kimball’s Milk Street

Sarit Packer & Itamar Srulovich talk about Middle Eastern grilling. Listen now.

In this episode, we take a look at Spanish classics. Watch now.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

850+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

Watermelon Salad with Feta and Cucumber

My Mediterranean Watermelon Salad Recipe with Honey Lime Dressing is a real crowd-pleaser. Simply toss the watermelon, feta, mint, and arugula together with the quick dressing for a vibrant summer side dish you can bring to parties and barbecues. The flavors transport you right to the Mediterranean coast!

There’s a nice crunch to this salad thanks to a variety of fresh and crisp fruits and veggies. Plus, every element becomes nicely balanced when combined with the four-ingredient dressing! This marriage of flavor is the perfect start to a Mediterranean-style meal starring Chicken Kofta and Grilled Shrimp dressed with Leek and Olive Gremolata Sauce.



  • 1 Shingle radishes in a circle in the bottom of the plate.
  • 2 Mix arugula, fennel and tomatoes in a bowl with vinaigrette and place atop the radish.
  • 3 Finish with shaved pecorino.

John Scroggins

As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.

To begin making the Arugula Watermelon and Feta Salad Recipe, pick the arugula leaves and thoroughly wash them to ensure they are clean.

In a mixing bowl, combine the watermelon along with the arugula leaves and allow it to chill in the refrigerator.

In a small mixing bowl, combine the olive oil along with red wine vinegar, honey, salt, pepper and Tabasco sauce. Whisk and allow it to chill.

Just before serving, toss the Arugula Watermelon Feta Salad along with the dressing and serve chilled.

Although the Arugula Watermelon and Feta Salad tastes best chilled, you could also serve it at room temperature.

Serve this Arugula Watermelon and Feta Salad Recipe along with Sweet Potato, Celery & Peanut Soup Recipe and Bruschetta with Olives & Raisins for a light summer snack.


Step 1

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

How would you rate Watermelon, Feta, and Arugula Salad with Balsamic Glaze?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Watermelon and Arugula Salad

Salads don't have to have lots of ingredients to taste phenomenal. Case in point, our Watermelon and Arugula Salad.


  • 2 cups fresh arugula
  • 1 cup cubed watermelon
  • 2 Tbsp. crumbled feta cheese
  • 10 fresh mint leaves coarsely chopped


Place arugula on a serving plate.

Top with watermelon, cheese, and mint.

Top with your favorite dressing and enjoy!

Nutritional Information (per serving):
Calories: 105
Total Fat: 4 g
Saturated Fat: 3 g
Cholesterol: 17 mg
Sodium: 222 mg
Carbohydrates: 14 g
Fiber: 1 g
Sugar: 11 g
Protein: 5 g

P90X / P90X2 Portions
½ Dairy
½ Fruit
½ Vegetable

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Related Articles


1. For the walnuts, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt and chili powder. Pour over walnuts and mix well. Place on prepared baking sheet and bake 8 minutes. Stir nuts and continue baking 6-8 minutes more until lightly toasted. Remove from oven and let cool before adding to salad.

Citrus Dressing

1. For the dressing, in a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.

Watermelon Salad

1. To serve, place watermelon cubes, mint, arugula and honey-roasted walnuts in a large serving bowl. Toss with dressing and gently toss in crumbled goat cheese. Serve immediately.

Watermelon Feta Arugula Salad


  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon walnuts, chopped
  • 5 cups watermelon cubes (1 inch cubes)
  • 3 cups baby arugula
  • ¼ cup feta, crumbled


  1. In a large bowl stir together the lemon juice, orange juice, lemon zest, orange zest, balsamic vinegar, olive oil, salt, pepper, and chopped walnuts. Add in the watermelon cubes, baby arugula, and crumbled feta. Toss to coat in the dressing. Serve immediately.

Get Eitan In Your Inbox

The latest recipes, videos, and more. All sent straight to your email.

Eitan Bernath is a 19 year-old chef, food & lifestyle content creator, entertainer, TV personality, and entrepreneur, best known for his viral videos on social media that showcase his cooking expertise and captivating personality.

Extra Watermelon Recipes You’ll Love:

85 Cals
3.5 Protein
9.5 Carbs
4 Fat

Cook dinner Time: 0 minutes

This simple Watermelon Feta Salad, made with solely 4 elements, is a summer time staple at your subsequent summer time BBQ!

  • 9 cups watermelon , minimize in giant circles with a melon baller
  • 2 unfastened cups child arugula
  • 8 to 10 recent spearmint leaves , chopped
  • 8 ounce package deal feta cheese , crumbled in giant chunks

Utilizing a melon baller, put together the melon into giant balls. Put aside in a bowl till able to serve.

About half-hour earlier than you’re able to serve, drain the liquid from the bowl (I poured it right into a cup and drank it!).

Scatter half of the watermelon into a big, shallow serving bowl and scatter half of the arugula and feta on high, repeat with the remaining watermelon, arugula and feta then high every thing with recent mint.

Serving: 1 cup , Energy: 85 kcal , Carbohydrates: 9.5 g , Protein: 3.5 g , Fats: 4 g , Saturated Fats: 3 g , Ldl cholesterol: 17 mg , Sodium: 213.5 mg , Fiber: 0.5 g , Sugar: 8 g

Watch the video: Kαρπούζι και φέτα, η πιο δροσιστική σαλάτα! - Paxxi 1min C27