Description
This arugula watermelon salad has peppery greens, sweet watermelon, salty feta, and a hint of heat. It’s a fabulous summer salad!
Ingredients
Units
Scale
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.