Watermelon Feta Salad
Sweet watermelon, salty feta, peppery arugula, mint — summer in a bowl in under 10 minutes.
Ingredients
Serves 6
- 6 cups seedless watermelon, cubed or cut into triangles (about 1/2 small watermelon)
- 4 oz (115g) feta cheese, crumbled or sliced
- 3 cups baby arugula
- 1/4 cup fresh mint leaves, roughly torn
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
- Flaky sea salt and freshly cracked black pepper
- Optional: 1/4 red onion, very thinly sliced
Instructions
- 1Cut the watermelon into even cubes or wedge-shaped triangles about 1 inch thick. Remove any seeds. Pat dry if very wet — this helps everything stick together.
- 2Arrange arugula on a large platter as the base.
- 3Scatter the watermelon over the arugula.
- 4Crumble the feta evenly over the watermelon. For a more elegant presentation, use a block of feta and slice it thin rather than crumbling — larger pieces look impressive.
- 5Scatter torn mint leaves over the salad. If using red onion, scatter it now too.
- 6Drizzle olive oil and balsamic glaze over everything. The balsamic glaze adds sweetness and acidity that ties the salty feta and sweet melon together perfectly.
- 7Finish with a pinch of flaky sea salt and black pepper. Serve immediately — this salad does not keep once dressed.
Pro Tips
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Serve immediately after dressing — watermelon releases water quickly once cut, and this salad turns soggy within 20 minutes of dressing. Dress right before serving.
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Use a block of feta rather than pre-crumbled — it has more moisture and creamy texture, and you can control the size of the pieces. Pre-crumbled feta is often drier and less flavorful.
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For a party upgrade, add 2 tbsp of chopped pistachios or toasted pine nuts for crunch — the textural contrast elevates the whole salad.
Frequently Asked Questions
How do I pick a sweet watermelon for this salad?
Look for a watermelon that's heavy for its size (water content = sweetness), has a creamy yellow field spot (where it rested on the ground — more yellow = more ripe), and sounds hollow when tapped. The symmetrical shape is less important than the weight and field spot.
Can I make watermelon feta salad ahead of time?
Sort of — you can prep all the components hours ahead: cut the watermelon, crumble the feta, and wash the arugula, storing everything separately in the fridge. But don't dress and assemble until the moment before serving. Dressed watermelon salad turns into a soggy, pink pool within 30 minutes.
What can I use instead of arugula in watermelon salad?
Baby spinach, watercress, or thinly sliced fennel all work well. The ideal substitute is something peppery or slightly bitter to contrast the sweet watermelon. Massaged kale works too — its heartier leaves hold up longer without wilting, which is useful if you need the salad to sit out for a while.
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