Salads can get boring really quickly… so try switching it up with this watermelon feta salad recipe! It’s naturally perfect for the summer time, since that’s when watermelon is in season, affordable, and tasty. This recipe is super simple – it only has six ingredients! Plus, if you don’t have some of them, they are easily substituted. If you don’t have arugula, but you do have spinach or romaine, make the switch! Don’t happen to have mint leaves on hand, but you’ve been growing basil in your garden? Cool, basil works perfectly here, too! We love making recipes customizable, because then you can make them with whatever you have on hand. That’s even more important this year, when you probably were trying to limit your grocery shopping trips.
Although this watermelon feta salad recipe is just a single serving, you can easily make it for more people using however much watermelon or leafy greens you have on hand. Because of the ingredients in this salad, it might not be best to make too far in advance – there is a lot of moisture between the arugula and the watermelon. However, you could prep the salad components, such as having one container of everything except the watermelon, and adding the watermelon to the salad at the time of consumption.
If you’re looking for other summery salads, look no further! We have tons! Check out this strawberry fields salad.
Watermelon Feta Salad
Ingredients
- 1 cup arugula
- 1 cup watermelon diced
- 1 oz feta cheese cubed or crumbled
- 2 tbsp walnuts chopped
- 1 tbsp mint leaves or basil; fresh, chopped
- 1 tbsp balsamic vinegar or 1 Tbsp balsamic glaze
Method
- Carefully remove watermelon rind (discard) and cut watermelon into cubes.
- Place arugula in serving bowl. Top with watermelon, feta, walnuts, and mint (or basil). Drizzle with balsamic vinaigrette (or balsamic glaze). Enjoy!
Private Notes
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Nutrition info is an estimate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
