Watermelon Feta Salad with Arugula
Bright, refreshing, and perfect for warm days – this watermelon feta salad pairs sweet melon, crisp cucumber, fresh herbs, and feta with a tangy lime dressing. Ready in 15 minutes.
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Servings: 6 people
Ingredients
- 5 cups watermelon, cut into bite-size cubes (seeds removed if needed)
- 1 cup baby arugula, lightly packed
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 Tablespoons fresh mint, finely chopped
- 1 English cucumber, diced (about 2 cups)
Lime Dressing
- 3 Tablespoons fresh lime juice (about 2 limes)
- 3 Tablespoons extra-virgin olive oil
- ¼ Teaspoon kosher salt
- ¼ Teaspoon freshly ground black pepper
Instructions
- Whisk the dressing: In a large salad bowl, whisk together the lime juice, olive oil, salt, and pepper until smooth.
- Add the salad ingredients: To the same bowl, add the watermelon, cucumber, arugula, onion, and mint.
- Toss to combine: Gently toss everything in the dressing until well coated.
- Finish with feta: Sprinkle the feta on top and give a light toss just before serving. Taste and adjust seasoning if needed.
Notes
- Chill the watermelon before cutting—it makes the salad extra refreshing.
- Keep the feta on the side if serving to a crowd so it stays crumbled and pretty.
- Add grilled shrimp or chicken to turn it into a light lunch.
- Leftovers? They’re best enjoyed within a few hours so the greens stay crisp