Description
This Feta Watermelon Salad is fresh, sweet, and perfectly salty with peppery arugula, creamy feta, red onion, mint, and a glossy balsamic drizzle. It’s a quick 15-minute summer side dish that’s light, refreshing, and perfect for cookouts, brunch, or easy weeknight dinners.
Ingredients
Scale
For the Salad:
- 4 cups arugula
- 4 cups seedless watermelon, cubed (chilled)
- 1/4 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh mint, chopped (optional)
- Freshly ground black pepper, to taste
- Sea salt, to taste
For the Balsamic Glaze Dressing:
- 3 tablespoons high-quality balsamic vinegar (thick style)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
Instructions
- Make the glaze:
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey until smooth and glossy. Set aside. - Assemble the salad:
Arrange the arugula evenly on a large serving dish or shallow bowl. - Top with chilled watermelon cubes and thinly sliced red onion.
- Sprinkle crumbled feta evenly over the top.
- Drizzle the balsamic glaze over the salad.
- Gently toss to combine.
- Finish with freshly ground pepper, sea salt, and chopped fresh mint if using.
- Serve immediately for best texture and freshness.
Notes
- Chill the watermelon before assembling for the crispiest texture.
- If red onion is too strong, soak slices in cold water for 5–10 minutes, then drain.
- Swap arugula for spring mix, spinach, or baby romaine.
- Goat cheese or sharp white cheddar can replace feta.
- Best served fresh; leftovers should be eaten within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165 kcal
- Sugar: 13 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg