An arugula and watermelon salad that is fresh, light and the right mix of sweet and savory. Juicy watermelon chunks, crisp cucumber, and zesty red onion, all piled on a bed of peppery arugula. Crumbled feta brings a creamy, salty kick, and a sprinkle of pistachios adds a nice crunch. Everything gets tossed in a bright honey-lime dressing that gives it a sweet, citrusy vibe. Perfect for using any leftover watermelon you may have from a summer picnic.
As usual, this recipe came together thanks to what I had on hand — a ripe watermelon and some creamy feta waiting in the fridge. I’ve always loved the contrast of sweet and salty, and those two never disappoint.
The addition of red onion was a natural choice; its sharpness adds just the right edge to balance the flavors.
For the dressing, I wanted something light and vibrant — honey and lime popped into my mind, and the result was a bright, refreshing finish that ties everything together beautifully.
Read more.
Why try this arugula and watermelon salad?
This refreshing recipe is sure to become a summer favorite — perfect for backyard barbecues, picnics in the park, or as a light side dish at your dinner table.
Have leftover watermelon? Watermelon salad is a delicious and healthy way to use up that leftover watermelon in your refrigerator.
It’s simple to make. Once you’ve tackled cutting the watermelon, the rest comes together quickly.
The honey-lime dressing couldn’t be easier — toss the ingredients into a jar, give it a good shake, and you’re done.
The nutritional benefits of watermelon are worth noting. It is over 90% water, making it excellent for staying hydrated on hot days or after a workout.
At just 46 calories per cup, it is packed with vitamins A and C, potassium, and magnesium.
How to pick the best watermelon.
1. Check the Field Spot
Look for a deep yellow or creamy orange spot on the rind. This is where the watermelon rested on the ground and indicates ripeness.
2. Look for Sugar Spots and Webbing
- Sugar Spots: Dark, rough patches where sugar has seeped out — a good sign of sweetness.
- Webbing: Brown, spider-web-like lines showing strong pollination, which usually means a sweeter melon.
3. Observe the Rind Finish
Choose a melon with a dull, matte finish. A shiny rind may indicate that the fruit is underripe.
4. Tap for Sound
Give the watermelon a tap — a deep, hollow sound suggests it’s juicy and ripe.
5. Check the Weight
The watermelon should feel heavy for its size, a sign that it’s full of water and ready to eat.
6. Consider the Shape
Round or oval shapes typically mean the melon ripened evenly.
7. Look at the Stem
- A dried stem indicates ripeness.
- A green stem may mean it was picked too early.
Recipe tips for arugula and watermelon salad with feta.
First, food safety. Did you know that you should wash those watermelons before slicing? According to the FDA, you should wash all fruits and vegetables in clean, running water before eating them, even those with rinds!
Cold ingredients. To keep the salad fresh and crisp, store all the ingredients in the refrigerator until you’re ready to assemble it.
Remove excess juice. Allow the watermelon chunks to drain in a colander for at least 15 minutes. No one wants a soggy salad.
Add dressing just before serving. For a crisp salad, add dressing when you are ready to serve.
Season with salt. A good pinch or two of salt really brings out the flavor of the watermelon.
Mini watermelons are great if you want to purchase a watermelon for this salad. Mini watermelons weigh from one to five pounds. They are sweet and usually seedless.
What is the best dressing for watermelon salad?
The best dressing depends on your flavor goals, but the top contenders all aim to enhance watermelon’s sweet juiciness while balancing it with tang, salt, or spice.
My preference is definitely the honey-lime dressing. It is light, quick, and goes so well with all of the ingredients in this arugula and watermelon salad.
Want to know more about watermelon?
Check out Watermelon.org.
Arugula and Watermelon Salad (with Honey-Lime Dressing)
Sweet watermelon, crisp cucumber, and sharp red onion sit atop peppery arugula, with crumbled feta, pistachios, and a honey-lime dressing.
4
servings20
minutes0
minutes20
minutesKeep the screen of your device on
Ingredients
3 cups of watermelon chunks, drained for at least 15 minutes
1/4 cup thin sliced red onion
1 cup sliced, seeded cucumber
1/2 cup crumbled feta, divided
1/4 cup chopped pistachios
1 package of baby arugula (5 ounces)
fresh cracked pepper and salt to taste
- Honey Lime Dressing
3 Tablespoons lime juice (about 1-1/2 limes)
4 Tablespoons olive or avocado oil
1 Tablespoon honey
1/2 teaspoon lime zest (1 lime)
two pinches sea salt
Directions
- Combine dressing ingredients and whisk together. Alternatively, add the ingredients to a small jar with a lid and shake vigorously. Set aside.
- Add drained watermelon chunks, sliced cucumber, sliced red onion, and a pinch of salt into a bowl. Shake the honey-lime dressing and pour 2 Tablespoons into the bowl and stir gently.
- Place arugula on serving platter and drizzle 1-2 Tablespoons honey-lime dressing and 2-3 Tablespoons crumbled feta. Toss lightly.
- Add watermelon, cucumber, onion mixture on top of the arugula and sprinkle with additional feta and pistachios. Add additional dressing, if preferred.
- Serve immediately.
Notes
- Top tip—-drain the watermelon cubes in a colander for 10-15 minutes before adding to the arugula. This keeps the arugula from getting soggy. Store in the refrigerator until you are ready to make the salad.
- Keep the watermelon and other ingredients chilled until you’re ready to prepare the recipe. Serving them cold helps maintain their crisp texture and enhances the overall flavor.
- This salad is best eaten after it is made. Store leftover salad in a covered container for up to a day.
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