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A bowl of fresh salad with chunks of watermelon, arugula leaves, and crumbled feta cheese, topped with ground black pepper, next to a small bowl of salt.
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5 from 5 votes

Watermelon and Arugula Salad

Sweet watermelon, peppery arugula, and creamy feta come together with a jalapeño lime vinaigrette for a refreshing summer salad.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Author: Marissa Stevens

Ingredients

For the vinaigrette:

  • 2 tablespoons fresh lime juice juice of 1 whole lime
  • 2 tablespoons white wine vinegar or champagne vinegar
  • 1 tablespoon finely chopped shallot
  • 1/2 small jalapeño seeded and finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

For the salad:

  • 1/2 small seedless watermelon 'small' is a 5-6 pound watermelon, see recipe notes
  • 5 ounces baby arugula
  • 4 ounces feta cut into 1/4-inch squares or crumbled
  • Kosher salt and freshly ground black pepper to taste

Instructions

To make the vinaigrette:

  • Combine lime juice, vinegar, shallot, jalapeño and thyme leaves to a blender pitcher and blend until smooth, scrape down sides as necessary. With the blender running, add oil in a steady stream and blend until smooth. Season to taste with kosher salt and freshly ground black pepper. Transfer to small pitcher for drizzling. 

For the salad:

  • Arrange watermelon, arugula and feta on a serving platter or individual plates. Drizzle salad with desired amount of vinaigrette. Season to taste with kosher salt and freshly ground black pepper. Serve.

Notes

  1. According to the Watermelon Board, the average size of a watermelon is 15-20 pounds, but often you can find small seedless watermelons in the grocery store - in the 5-6 pound range. You'll need 1/2 of a small or a 1/4 of a large watermelon for this recipe.
  2. If your vinaigrette separates after chilling, shake or whisk to recombine.
  3. For best texture, wait to dress the salad until just before serving.
  4. Leftover vinaigrette is great on grilled vegetables or tacos.

Nutrition

Calories: 328kcal | Carbohydrates: 3g | Protein: 5g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 327mg | Potassium: 148mg | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 9.2mg | Calcium: 201mg | Iron: 1mg

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