A refreshing summer salad that’s both vibrant and flavor-packed, the watermelon salad with feta and arugula is a go-to for sunny days. This combination of sweet watermelon, peppery arugula, and salty feta cheese creates the perfect balance of taste and texture. It’s simple, elegant, and incredibly satisfying—ideal for backyard BBQs, light lunches, or as a vibrant dinner side.

This recipe has exploded in popularity thanks to its nutrient-rich ingredients and the way it pairs with nearly any grilled protein or picnic dish. Plus, it only takes about 10 minutes to whip up. From choosing the best watermelon to assembling the perfect plate, let’s walk through everything you need to make the best watermelon salad with feta and arugula.

Before diving into the ingredients, it’s important to know that this salad isn’t just tasty—it’s good for you too. According to the Harvard T.H. Chan School of Public Health, watermelon is loaded with hydrating nutrients like lycopene and vitamin C, making it a smart summer food choice.

When it comes to your dressing, quality olive oil can make or break your salad. To learn how to pick the right one, the Olive Oil Times offers a helpful guide on choosing high-quality extra virgin olive oil.

Ingredients Breakdown

To create the best watermelon salad, start with fresh, seasonal produce and authentic cheese. Here’s what you’ll need:

3 pounds seedless watermelon, cubed into 1-inch chunks
4 oz arugula (rocket) – washed and dried
4 oz feta cheese, crumbled (preferably from a block)
1 tablespoon lemon juice, freshly squeezed
3 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper

Optional Add-Ins:

Thinly sliced red onion or shallots
Fresh mint leaves
Thinly sliced cucumber
Drizzle of balsamic glaze
Chopped avocado

How to Choose the Best Ingredients

Watermelon

Look for one that feels heavy for its size—a sign of juiciness
The yellow field spot indicates ripeness
Choose seedless for ease, but you can use regular and remove seeds

Feta Cheese

Always buy a block of feta and crumble it yourself
Greek feta is the sharpest and most flavorful
Avoid pre-crumbled packages—they tend to be dry and bland

Learn more about feta varieties to pick the best type for your salad

Arugula

Look for bright, crisp leaves with no wilting or browning
Has a spicy, peppery taste that complements the sweetness of watermelon
You can swap it for baby spinach, mint, or basil for a different flavor

How to Cut and Prep Watermelon salad with feta and arugula

Prepping watermelon properly will give your salad the perfect texture.

Wash and dry the exterior of the watermelon
Cut in half, then slice off the top and bottom
Place flat side down and carefully slice off the rind
Cut the flesh into long slices, then into cubes
Keep chilled in the fridge until ready to use

Build the Dressing

A great dressing should be simple and enhance—not overpower—the main ingredients.

3 tbsp extra virgin olive oil
1 tbsp lemon juice
Pinch of salt and pepper

You can whisk this together in a small bowl or shake it in a mason jar.

Assemble Your Salad

The key to a stunning presentation is layering and timing.

Add watermelon and arugula to a large salad bowl
Drizzle the dressing over the top
Gently toss to coat evenly
Crumble the feta over the salad after tossing (to avoid breaking it down)
Add any optional toppings (mint, red onion, cucumber)
Serve immediately for best texture

Variations to Try

Make it your own with these fun and tasty tweaks:

Greek-Inspired: Add kalamata olives, red onion, and cucumbers
Spicy Kick: Sprinkle red pepper flakes or sliced jalapeños
Fruity Twist: Substitute or mix in cantaloupe or strawberries
Protein Boost: Add grilled chicken, shrimp, or chickpeas

What to Serve It With

This salad is extremely versatile. Here are a few delicious pairings:

Grilled chicken kabobs or lamb skewers
Homemade margherita or flatbread pizza
Hummus and pita wraps
Falafel or veggie burgers
Crisp white wine, rosé, or mint lemonade

Health Benefits and Nutrition

This salad is low-calorie, hydrating, and packed with vitamins and minerals. Here’s what each ingredient brings:

Watermelon: High in vitamin C, lycopene, and hydration value
Arugula: Full of antioxidants, vitamin K, and digestive support
Feta Cheese: Great source of calcium and protein with fewer calories than other cheeses
Olive Oil: Contains heart-healthy monounsaturated fats

Approximate per serving:

Calories: 103
Carbohydrates: 14g
Protein: 1g
Fat: 6g
Sugar: 11g

Storage & Meal Prep

Best served fresh, but you can prep ingredients ahead
Store watermelon and arugula separately
Keep dressing in a sealed jar in the fridge for up to 3 days
Do not toss salad until ready to serve
If storing leftovers, consume within 24 hours for best texture

Common Mistakes to Avoid

Adding feta before tossing—it breaks apart
Over-dressing the salad
Using unripe or overly mealy watermelon
Skipping quality ingredients like good feta or olive oil

Frequently Asked Questions (FAQs)

Can you make Watermelon salad with feta and arugula ahead of time?

Yes, but it’s best to prep components separately and toss just before serving.

Is feta cheese healthy in salads?

Feta is lower in fat and calories than many cheeses and provides calcium and protein.

What can I use instead of arugula?

Try spinach, mint, or basil—each adds a unique flavor.

Can I use frozen watermelon for salad?

It’s not recommended. Frozen watermelon becomes mushy when thawed.

How do you keep Watermelon salad with feta and arugula from getting soggy?

Keep dressing and feta separate until the last minute. Use a salad spinner to dry greens well.

What dressing goes best with watermelon and feta?

A light lemon and olive oil dressing works best, but balsamic glaze can add a tangy-sweet twist.

Can I use goat cheese instead of feta?

Absolutely. Goat cheese will be creamier and milder, offering a different texture and flavor.