Watermelon and Arugula Salad

Watermelon and Arugula Salad

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Adjust Servings:
1 large, seedless Watermelon
4 cups Arugula
0.3 cup, sliced Red Onion
0.5 cup, crumbled Feta Cheese in Brine
0.25 cup Pumpkin Seeds
1 teaspoon Flaky Sea Salt
2 tablespoons Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil

Watermelon and Arugula Salad

  • 10 minutes
  • Serves 4
  • Easy




Vibrant, juicy, sweet and savory watermelon and arugula salad with a simple vinaigrette.

When watermelon is in season, it’s the best thing since sliced bread!

It’s more flavorful, juicy, and more vibrant!

Watermelon helps keep us hydrated as it has high water content.

This pink fruit is also packed with vitamin C, vitamin A and other healthy plant compounds.

The perfect pairing with any summer BBQ is a bright and fresh watermelon salad!

I’m adding arugula for that peppery bite, plus I always love adding some greens.

Arugula is a nutrient-dense food that is high in fiber, calcium, potassium, folate and vitamins.

Feta cheese goes really well with watermelon so that’s a no brainer.

I highly recommend getting the block in brine, it’s a thousand times better than the pre-crumbled stuff, trust me!

This greek cheese is also very nutritious and a great source of calcium as it is made with the milk of either sheep or goats that are raised on local grass.

Red onion for that hint of onion and pumpkin seeds for a bit of crunch and nutritional value.

With standout flavors like these a very simple 2-ingredient dressing is all you need.

Make sure you have a high quality balsamic vinegar and extra virgin olive oil.

Send me a photo of your watermelon and arugula salad creation on Instagram as I would love to see it!



Make The Salad

Cut your watermelon in half then into slices and into bite-size cubes.

Add the watermelon cubes to a large salad bowl then add the arugula, pumpkin seeds, and the crumbled feta cheese.

Give it a gentle toss then sprinkle some flaky sea salt over the top.


Make The Salad Dressing

In a bowl, whisk together the balsamic vinegar and the extra virgin olive oil. That's it!

Pour the dressing over the salad and eat!

If you make the salad ahead of time, keep the salad dressing separate and only dress it right before you are ready to serve it.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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12 Comments Hide Comments

I love a good watermelon salad!!! I usually have it with feta and black olives but I quite like this idea of using pumpkin seeds (very nutritious) and some red onion for a little kick. Going to try it this way and get back to you.

The absolute must make salad! Light, delicious, and very easy to make. The only ingredient I removed is the onions as I am not a huge fan of onions 🙁 Otherwise, I love how simple and delicious this salad is. Wonderful!

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