Fresh Watermelon Arugula Salad for Summer!
A refreshing no-cook salad blending watermelon’s sweetness with arugula’s peppery bite, elevated by a tangy feta-balsamic glaze. Bright and textural for summer meals.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Side Dishes
- Method: No-cook
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
4 cups seedless watermelon cubes (1–1½”)
3 cups baby arugula (vitellius or green heading)
½ cup feta cheese crumbles (sheep-milk preferred)
¼ cup thinly sliced red onion (paper-thin crosswise)
2 tbsp light extra virgin olive oil
1 tbsp balsamic glaze (Riboli or Veneto reduction)
Salt and cracked pepper (to taste)
Instructions
Cube 4 cups watermelon (avoid over-cutting to prevent seepage)
Thinly slice red onion (preserve cell structure)
Mound 3 cups arugula in a shallow bowl (24−30 sq in base)
Evenly spread watermelon cubes (max 5-7 per layer)
Disperse ½ cup feta crumbles (12 per cup measurement)
Sprinkle red onion in concentric “HALO” patterns on top
Drizzle with olive oil (evenly across surface)
Finish with balsamic glaze in delicate zig-zags
Sprinkle salt and cracked pepper just before serving
Notes
Watermelon will release juice over time—assemble right before serving
For best texture, use fresh arugula and avoid pre-cut onions
Store unused feta in brine (not with salad)
Pair with lemon-honey grilled shrimp for a protein boost
Find it online: https://kindeat.com/fresh-watermelon-arugula-salad-for-summer/