Arugula Watermelon Feta Salad
This watermelon feta salad is the summer side dish you’ll want at every cookout, potluck, and lazy weeknight from June through August. It’s got everything going for it – sweet, juicy watermelon, peppery arugula, salty feta, a hint of heat from Aleppo pepper, and a quick balsamic shallot dressing that ties it all together. It’s gluten-free, requires zero cooking, and comes together in 10 minutes flat, making it just as easy on a Tuesday night as it is for a backyard BBQ crowd.
This summer salad is peppery, sweet, salty!
It’s perfect for backyard BBQs, potlucks, and casual summer dinners as its an effortless no-cook side that’s fresh AND beautiful.
Do me a favor and start buying block feta. It has a much better texture and flavor than the crumbles – even better when you find find it in brine! (I have great luck at Trader Joe’s and Costco or a Mediterranean food market.)
🍉 Sweet & salty perfection: Juicy watermelon and briny feta are one of summer’s greatest flavor combinations.
🌿 Fresh & hydrating: Cold, light, and crisp — exactly what hot summer days call for.
⏱️ Ready in 10 minutes: A quick chop and a simple balsamic dressing is honestly all it takes.
🎉 Crowd-pleasing: Beautiful enough for a party, effortless enough for a Tuesday night.
🥗 Totally no-cook: No stove, no oven — just fresh ingredients and a whisk.
🌶️ Beautifully balanced: Peppery arugula, sweet melon, salty cheese, and a hint of Aleppo pepper hit every note.
If you love a good summer salad, you’ll also want to try my creamy cucumber salad for another no-fuss side that comes together fast, or my summer tomato salad when tomatoes are at their peak. And my napa cabbage slaw is another great option if you need something that holds up a little better at a cookout.
Add grilled chicken and it’s the best summer dinner. –Ann
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this salad to your summertime tables: arugula, watermelon, feta cheese, olive oil, balsamic vinegar, dijon mustard, shallot, salt, pepper, and Aleppo pepper.
- Feta cheese – I have strong feelings about feta cheese. PLEASE use block feta, preferably in brine, as it has the best flavor and helps the cheese keep longer. Pre-crumbled feta just doesn’t have as much flavor, and because it is a big piece of the salad, you want the best feta.
Emily’s Tips & Tricks
- Pro tip: Dress the arugula separately with just a little balsamic vinaigrette before layering it into the bowl or onto plates. This coats every leaf lightly without over-dressing and keeps the greens from getting soggy under the weight of the watermelon.
- Variations: Swap the arugula for baby spinach or mixed greens if you prefer something less peppery. You can also use a melon baller instead of cubing the watermelon – it makes for a prettier presentation at a party. And if you can’t find Aleppo pepper, a small pinch of red pepper flakes works as a substitute.
- Additions: A handful of fresh mint leaves, thinly sliced red onion, or chopped pistachios for crunch all make excellent additions. Mint especially plays beautifully with the watermelon and feta.
Arugula Watermelon Feta Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No Cook
- Diet: Gluten Free
Description
This arugula watermelon salad has peppery greens, sweet watermelon, salty feta, and a hint of heat. It’s a fabulous summer salad!
Ingredients
For the Dressing
- 4 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp. dijon mustard
- 2 Tbsp. finely minced shallot
- 1/8 tsp. salt and pepper
For the Salad
- 5 oz. arugula
- 3 cups cubed watermelon
- 4 oz. block feta cheese, crumbled
- flaky sea salt, aleppo pepper, freshly cracked pepper to taste
Instructions
- Make balsamic vinaigrette dressing. Whisk together olive oil, balsamic vinegar, dijon, shallot, salt, and pepper until emulsified.
- Assemble salad. In a large bowl or on individual plates, layer lettuce on the bottom. Toss arugula with a bit of dressing and layer it into individual plates or a salad bowl.
- Top with watermelon and feta cheese. Drizzle with more dressing. Top with freshly cracked pepper to taste. Serve immediately.
Notes
Storage: This salad is best served immediately – arugula wilts quickly once dressed. If you have leftovers, they’ll still taste fine the next day, but won’t be as fresh.
Ingredients: Block feta is non-negotiable here. Buy it in brine if you can find it – it has significantly better flavor and stays fresher longer than pre-crumbled. Trader Joe’s, Costco, and Mediterranean markets carry it reliably.
Prep ahead: Make the balsamic dressing up to two days ahead and store it in a jar at room temperature. Cut watermelon a day ahead and refrigerate. Keep arugula dry and undressed until right before serving.
Serving Suggestions
This salad was made to sit next to whatever you’re grilling. It’s a natural alongside grilled chicken thighs or Greek grilled chicken, where the balsamic dressing echoes those smoky, herby flavors. It’s equally great with shrimp kabobs for a lighter summer dinner, or tucked alongside turkey burger sliders at your next backyard cookout.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Add grilled chicken and it’s the best summer dinner.