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Super fresh and incredibly satisfying, this Watermelon Arugula Salad is about to become a standard at your summer table. With icy cold watermelon cubes in balsamic dressing with red onions, peppery arugula, fresh basil, and feta or goat cheese crumbles this salad is as refreshing as a salad can possibly be.
When the temperature and humidity are through the roof, sometimes all I want is a gigantic salad. I love adding fruit to my salads whenever I have the chance, so this Peach Mozzarella Salad with Prosciutto makes frequent appearances in the summer, but on the days when I’m craving something lighter, this watermelon salad is the perfect side dish.
Watermelon Arugula Salad
I cannot get enough of this salad right now. It is so bright and colorful, sweet and a little bit sharp and peppery too! Whether you’re grilling, picnicking, or looking for a light and easy side dish, this is the salad you want on the table.
I make this both with and without the cheese depending on my mood. And since some of my family members prefer it without the cheese, I typically serve it with crumbled goat cheese or feta on the side.
Ingredients and Substitutions
Watermelon – Watermelon provides every bite with crisp, mild sweetness.
Arugula – I love using arugula. It has a sharp, peppery flavor that pairs well with the sweetness of the watermelon.
Basil – You’ll want to use fresh basil here, or skip it entirely.
Onion – I prefer red onion, as it tends to have a sharper, more pronounced taste.
Cheese – I like to use a somewhat creamy cheese that crumbles easily, preferably goat cheese or feta.
Oil & Vinegar – The classic combination of extra virgin olive oil and balsamic vinegar forms the base of the dressing.
Salt & Pepper – I always use kosher salt and freshly ground black pepper, unless otherwise stated.
Notes on Equipment
- Chef’s knife. Food prep is so much easier with a good knife. I first tried this knife while visiting a professional test kitchen years and years ago. You could say it was love at first slice. The price point simply can’t be beat for quality.
- Cutting board
- Large bowl
- Salad spinner. I’ve had my salad spinner for over 10 years now and I still use it several times a week. If you enjoy salads, I’m willing to bet you’ll love it as much as I do. It gets the arugula clean and dry so the dressing actually clings.
- Measuring spoons
How to Make Watermelon Arugula Salad
Slicing the Onions: To start, you’ll want to thinly slice the onions into slivers. This helps them distribute throughout the salad without having a whole bite of onion overwhelming the other flavors.
Drizzling the Onions: Add the sliced onions to a large bowl. Then, I pour the vinegar and olive oil over them and give them a quick toss. Let them rest in the oil and vinegar while finishing the rest of the prep.
Washing the Arugula: You’re going to want to wash the arugula and dry it with a cloth or salad spinner. Be sure to inspect and discard any wilted or discolored leaves.
Slicing the Basil: Rinse the leaves and dry them. Then stack them on top of one another before rolling and slicing them. This will give you the most control and allow you to get uniform, thin slices.
Slicing the Watermelon: I cut the watermelon into roughly 1″ cubes so they are bite-sized pieces.
Assembling the Salad: Add the watermelon and arugula to the bowl with the onions. Give everything a toss to coat it with the dressing.
Serving: Season with salt and pepper to taste, and top with the cheese crumbles just before serving.
Expert Tip
The best cooks have learned to be choosy shoppers. And, especially in a salad like this, where the watermelon really has to hold its own, you need to choose the right melon. Look for a deep green color with solid striping, and the rind should be firm with a good reverb when you thump it. Also, inspect the spot where it rested on the ground. It should be buttery yellow, not white, to indicate it was picked when ripe.
Pat It Dry – This is not a required step. But, if you’re slicing the watermelon and the cutting board turns into a swimming pool of juice, you can pat the watermelon lightly with a paper towel before adding it to the bowl. Don’t worry, it’s still going to be plenty juicy, but your other ingredients won’t be drowning in it.
Crumbling the Cheese – To easily crumble goat cheese, freeze the cheese for just 10-15 minutes and then you’ll be able to use a fork to rake off small pieces without making a sticky, smeared mess all over your fingers or the cutting board.
Salt Lightly – When first adding salt to the salad, add slightly less than you would think, to account for the cheese being naturally salty. You can always add more later, but you can’t take it away.
Serving Suggestions
This salad is a natural sidekick to anything fresh off the stove on a warm night. I serve it next to a garlic shrimp stir fry or my honey sriracha chicken and bell pepper stir fry when I want a little heat to play against the cool, sweet watermelon.
And, it rounds out a simple sheet-pan supper, too! This watermelon arugula salad will hold its own beside a chicken thigh sheet pan dinner, or you can pair it with crispy zucchini corn fritters for a meatless summer plate.
Storage
How to Store: I store leftover salad in an airtight container in the refrigerator. You’re going to want to line the container with a couple of paper towels to help absorb moisture. The arugula is going to wilt, but it will keep for a day or two and I’ll happily still eat it that way.
More Arugula Recipes
Frequently Asked Questions
I’ve substituted spinach before without an issue. While there won’t be as much of a sharp, rich flavor, the salad will still taste great.
Yes! If you’d like to add more vegetables, I would recommend lighter, neutral options like cucumbers. They’ll add a satisfying crunch, but won’t affect the overall taste of the salad that much.
Personally, I like watermelon to be icy cold, but it isn’t required. I don’t think it really makes the salad itself taste any different, but I will say that on a hot day, the cold, cold melon sure feels more refreshing.
Watermelon Arugula Salad
Ingredients
- ¼ small red onion very thinly sliced
- 2-3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 4 cups seedless watermelon cut into 1-inch cubes and chilled
- 5 ounces arugula
- 12 large basil leaves very thinly sliced
- ¼ teaspoon kosher salt adjust to taste
- ⅛ teaspoon freshly ground pepper adjust to taste
- ½ cup crumbled goat cheese or feta OPTIONAL
Instructions
- Place the red onion, vinegar, and oil in a large bowl and let the onions rest while assembling the rest of the salad.
- Slice the cold watermelon into cubes and add to the bowl with the onions. Add the arugula and basil to the bowl and toss to coat.
- Season to taste with salt and pepper. Top with goat cheese or feta before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
