Peppery arugula, sweet watermelon, basil, mint, and pine nuts are brilliant together with a touch of tangy feta and balsamic vinegar. When you eat this salad, you can’t help but smile and think of warm summer days, no matter what time of year.

Sweet, juicy watermelon plays well with peppery arugula and tangy feta.

Prepare the ingredients for Watermelon Salad

Most of my recipes are simple. I like to let the true taste of the foods shine through so I tend to stay away from fussy sauces and too many garnishes. This simple watermelon salad recipe has just a few flavorful ingredients that really shine together. It’s a feast for the eyes and the tastebuds! No fancy equipment needed, just a cutting board and a good knife.

watermelon, arugula, feta, mint, basil ready to be assembled into salad.

Hopefully, you placed your watermelon in the refrigerator this morning to give it a bit of chill, but if not, no fear. A watermelon of any temperature will be just as sweet in this Watermelon Salad Recipe!

  • First, wash and spin your arugula. Mustard greens, spinach, or mixed greens can work well, but nothing quite complements the watermelon like the arugula in this recipe. Place in large salad bowl.
  • Next, cut your watermelon into the slice shape you prefer and remove the rind. I like a nice big, thick wedge of watermelon in this salad, but bite sized cubes are great, too. I usually cube the watermelon for a picnic or cocktail party when I don’t want diners to have to use a knife to eat the salad.
  • Stack several basil leaves together and roll them like a burrito before slicing to get even slices. Do the same with the mint leaves. Set aside.
  • Whisk together 1/4 cup olive oil with 1/8 cup Balsamic Vinegar until emulsified. I like to use my hand blender to make it extra emulsified! Set aside.
  • Heat a nonstick skillet over low/medium heat and toast the pine nuts until just golden, about 5 minutes. Remove them from the pan into a bowl so they don’t continue to cook and burn.

Assemble the salad

*NOTE: Don’t put the Watermelon Salad together until ready to serve or the greens will become wilted.

  1. First, place the washed greens in the salad bowl and toss with 1/2 the balsamic vinaigrette.
  2. Next, layer the watermelon slices on top.
  3. Then sprinkle with the chunks of feta, the basil, and mint.
  4. Drizzle more dressing on top.
  5. Lastly, season with salt and pepper.
  6. Devour!

Alternatively, you can assemble each salad in an individual bowl. I recommend that you toss the greens in the dressing first before plating into the bowl. The colors of this dish are so beautiful when layered. It’s a feast for the eyes and the tastebuds.

What to pair with Watermelon and Arugula Salad?

I recommend a glass of rosé and baguette! But if you want to put together a larger meal, these make for easy, quick dinner companions:

Sheet Pan Dinners | Easy Weeknight Meals

Greek Seasoned Chickpeas (inspired by Trader Joe’s)

Herb Garlic Bread: Potluck Tagalong

Tuscan White Bean Soup

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Large slice of watermelon on bed of arugula in white bowl with feta and basil.

Watermelon Salad Recipe


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  • Author: Colleen
  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Description

Peppery arugula, sweet watermelon, tangy feta, mint and basil. Summer in a bowl!


Ingredients

Scale

1 mini seedless watermelon

1/4 cup olive oil

1/8 cup balsamic vinegar

810 large basil leaves

68 large mint leaves

1/4 cup pine nuts

4 oz feta


Instructions

Hopefully, you placed your watermelon in the refrigerator this morning to give it a bit of chill, but if not, no fear. A watermelon of any temperature will be just as sweet!

  1. First, wash and spin your arugula. Place in large salad bowl.
  2. Next, cut your watermelon into the slice shape you prefer and remove the rind. I like a nice big, thick wedge of watermelon in this salad.
  3. Stack several basil leaves together and roll them like a burrito before slicing to get even slices. Do the same with the mint leaves. Set aside.
  4. Whisk together 1/4 cup olive oil with 1/8 cup Balsamic Vinegar until emulsified.  Set aside.
  5. Heat a nonstick skillet over low/medium heat and toast the pine nuts until just golden, about 5 minutes. Remove them from the pan into a bowl so they don’t continue to cook and burn.

Assemble the salad

*NOTE: Don’t put the salad together until ready to serve or the greens will become wilted.

    1. First, place the washed greens in the salad bowl and toss with 1/2 the balsamic vinaigrette.

    1. Next, layer the watermelon slices on top.

    1. Then sprinkle with the chunks of feta, the basil, and mint.

    1. Drizzle more dressing on top.

    1. Lastly, season with salt and pepper.

    1. Devour!

Alternatively, you can assemble each salad in an individual bowl. I recommend that you toss the greens in the dressing first before plating into the bowl.

  • Prep Time: 10
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