In this Feta Watermelon Salad recipe, peppery arugula, juicy watermelon, salty feta, bright mint and sharp red onion are finished with a homemade balsamic glaze for a fresh, flavorful summer side. Ready in about 15 minutes, this easy salad is ideal for backyard barbecues and warm-weather meals.
When summer arrives we make lots of salads, and this Feta Watermelon Salad is a favorite. It combines crisp greens and seasonal fruit for a bright, satisfying dish that pairs well with grilled meats or stands alone as a light lunch.
The contrast of sweet watermelon and salty feta is balanced by peppery arugula and a tangy-sweet balsamic glaze. A little red onion adds a touch of heat while fresh mint lifts the whole salad.
Watermelon Salad: Ingredients & Substitutions
- Arugula. Its peppery bite complements sweet watermelon. Substitute spring mix or baby romaine if you prefer a milder green.
- Watermelon. Seedless watermelon works best. For optimal texture and temperature, chill the watermelon before cutting or cut it and refrigerate until ready to use.
- Red onion. Yellow or white onion can be used if preferred.
- Feta cheese. If feta isn’t your favorite, try aged sharp white cheddar or creamy goat cheese.
- Fresh mint. Optional but recommended for a bright finish.
- Balsamic vinegar. Choose a high-quality, thick balsamic that’s naturally sweet and syrupy. A store-bought balsamic glaze can be used instead of making your own.
- Dijon mustard. Any variety of mustard will work.
- Honey. Maple syrup is a fine substitute.
How to Make Feta Watermelon Salad
This salad is straightforward and quick. Follow the steps below for best results.
Make the Glaze
Whisk the balsamic glaze ingredients together in a small bowl and set aside. The glaze should be thick and glossy so it coats the watermelon and greens without making them soggy.
Assemble
Arrange the arugula in an even layer on a serving dish (a large, shallow bowl works well).
Top with the chilled watermelon and thinly sliced red onion, spreading them out evenly.
Sprinkle crumbled feta over the salad, then drizzle the balsamic glaze across the top. Gently toss to combine so the flavors mingle without breaking up the watermelon chunks.
Season with freshly ground black pepper and a light sprinkle of sea salt, garnish with julienned mint, and toss once more to distribute the herbs.
Serve
Serve immediately alongside your favorite mains. This salad pairs especially well with grilled or roasted proteins. Suggested pairings include lemon chicken kebabs, grilled BBQ chicken, BBQ chicken sandwiches, or cold sandwich-style mains like egg salad or chicken salad sandwiches.
Store
Store leftovers in the refrigerator for 1–2 days. The arugula will begin to wilt and become soggy after that, so this salad is best enjoyed fresh. Freezing is not recommended.
Feta Watermelon Salad Recipe FAQs
Yes—avocado is a delicious, creamy addition that pairs nicely with the other flavors.
Absolutely. Crisp cucumber adds a refreshing crunch that complements the watermelon.
Feta is a classic match for watermelon because of the sweet-and-salty balance. Creamy goat cheese also works well.
If you try this recipe and enjoy it, please leave a comment and rating below. It’s always wonderful to hear how you serve and adapt it.
Feta Watermelon Salad Recipe
Laura
Video
Equipment
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serving bowl
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measuring spoons
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tongs
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salad server
Ingredients
- 2 cups arugula
- 4 cups watermelon cut into 1” squares and chilled
- ½ cup red onion finely sliced
- ½ cup feta cheese
- ¼ cup mint julienned (garnish)
- Salt and pepper to taste
Balsamic glaze:
- 1 Tablespoon balsamic vinegar high quality, thick, sweet
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
Make the Glaze
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Whisk the balsamic vinegar, Dijon mustard and honey together in a small bowl. Set aside.
Assemble the Salad
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Arrange the arugula evenly on a serving dish.
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Top with watermelon and red onion.
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Sprinkle feta over the watermelon.
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Drizzle the balsamic glaze and gently toss to combine.
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Finish with freshly ground pepper, a light sprinkle of sea salt, and garnish with fresh mint.
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Serve immediately.
Notes
For the best texture and temperature either chill the whole watermelon before cutting or cut it and refrigerate the pieces until ready to assemble.
Ingredient Substitutions
- Arugula. Substitute spring mix or baby romaine if you prefer a milder green.
- Watermelon. Seedless watermelon is recommended.
- Red onion. Yellow or white onion are acceptable substitutes.
- Feta Cheese. Try sharp white cheddar or goat cheese if you prefer.
- Fresh mint. Optional but adds a bright finish.
- Balsamic Vinegar. Use a thick, sweet balsamic or a store-bought glaze if you like.
- Dijon mustard. Any mustard will work.
- Honey. Maple syrup can be used instead.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
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