Introduction

Oh, sweet summertime! Isn’t there just something magical about the longer days, the warm air, and the need for meals that are light, bright, and totally effortless? When the sun is shining and the last thing you want to do is stand over a hot stove, this Watermelon Feta Salad swoops in to save the day! It’s honestly one of those recipes that feels like sunshine in a bowl – incredibly refreshing, bursting with flavor, and so simple you can pull it together in minutes. I remember the first time I tried this combination; it was at a backyard BBQ, and I was instantly hooked. It tastes gourmet, but trust me, anyone can make it!

Why You’ll Love This Recipe

Fast: Seriously, you’re maybe 10-15 minutes away from salad bliss. Perfect for last-minute meals or entertaining.
Easy: If you can chop and toss, you can make this. No complicated steps here!
Giftable: Bringing a dish to a picnic or potluck? This vibrant salad is always a hit and travels well if you keep the dressing (or just the salt/pepper) separate.
Crowd-pleasing: Even folks who think they don’t like salad often fall for the sweet and salty magic of watermelon and feta. It’s a guaranteed favorite!

Ingredients

Gather these simple beauties, and let’s make some magic!

1/2 small seedless watermelon (about 6 cups cubed): The star of the show! Look for one that feels heavy for its size – that usually means it’s juicy. Seedless makes life easy!
4-5 ounces fresh arugula: Adds a lovely peppery counterpoint to the sweet melon. Look for bright, fresh leaves.
1/2 cup thinly sliced red onion or pickled red onion: Gives a little bite! Pickled red onion is fantastic if you have it, as it’s a bit milder and sweeter. Regular red onion works great too, just slice it super thin.
1 tablespoon fresh mint leaves, chopped: Don’t skip this! Mint adds a burst of cool, refreshing flavor that just screams summer.
200g (about 7 ounces) feta cheese, crumbled: That salty, tangy goodness! I like to buy a block and crumble it myself; it often has a better texture than pre-crumbled.
Sea salt, to taste: Enhances all the flavors and plays beautifully with the sweet watermelon.
Freshly ground black pepper, to taste: Adds a little warmth and spice.

How to Make It

Alright, let’s get this vibrant salad assembled. It’s honestly as easy as tossing ingredients into a bowl!

Step 1: Prep the Watermelon. Start by cutting your seedless watermelon into bite-sized cubes. Aim for pieces that are easy to get on a fork but big enough to hold their shape. A good 1-inch cube is usually perfect. Pop these lovely pink cubes into a large mixing bowl.

Step 2: Combine the Greens and Onion. Add the fresh arugula and your thinly sliced red onion (or pickled onion!) right into the bowl with the watermelon. See how the colors are already starting to pop?

Step 3: Add the Mint. Sprinkle the chopped fresh mint leaves over everything. Give them a rough chop just before adding to release their lovely aroma.

Step 4: Gentle Toss. Now, gently toss everything together. You want to distribute the ingredients without mushing the watermelon. Use large spoons or your clean hands for this step. I love how the peppery arugula clings to the juicy melon.

Step 5: Crumble the Feta. Generously crumble the feta cheese over the top of the salad. Get that delicious salty cheese into every corner!

Step 6: Season. Finish it off by seasoning generously with sea salt and freshly ground black pepper. Don’t be shy with the salt; it’s key to balancing the sweetness of the melon.

Step 7: Serve Immediately. For the best texture and flavor, serve this salad right away while the watermelon is cold and the arugula is crisp. Dive in and enjoy that refreshing bite!

Substitutions & Additions

Want to mix things up or use what you have on hand? Go for it! This salad is super forgiving.

Different Greens: No arugula? Baby spinach, mixed greens, or even torn romaine would work, though you’ll lose that peppery kick.
Other Cheeses: Crumbled goat cheese is a fantastic swap for feta, offering a creamier tang. Cubes of halloumi, lightly grilled, are also amazing!
Herbs: Fresh basil is a wonderful addition or substitute for mint. Try a mix of both!
Add-ins: Sliced cucumber for extra coolness, avocado cubes for creaminess, a sprinkle of toasted pecans or pistachios for crunch, or even grilled corn kernels for a smoky sweetness.
A little Dressing: While delicious as is, a drizzle of balsamic glaze or a light lime vinaigrette can add another layer of flavor.

Tips for Success

Keep these little pointers in mind to make your salad the best it can be!

Chill the Watermelon: Make sure your watermelon is well-chilled before assembling. It makes the whole salad so much more refreshing.
Slice Onion Thinly: If using raw red onion, slice it really thinly. You get the flavor without it being overpowering. Soaking the slices in ice water for 10-15 minutes then draining can also help reduce the sharpness.
Assemble Just Before Serving: Watermelon releases liquid as it sits, which can make the salad watery and wilt the arugula. Tossing it all together right before you eat is the secret to freshness.
Seasoning is Key: Don’t forget the salt! It truly brings out the sweetness of the watermelon and balances the feta. Taste and adjust.

How to Store It

As I mentioned, this salad is best enjoyed immediately. However, if you do have leftovers or want to prep ahead:

The assembled salad will become watery if stored for long. If you anticipate leftovers or are making it ahead, store the cubed watermelon, arugula, onion, and mint separately. Keep the feta in its own container. Combine everything and season right before serving. Leftovers of the fully assembled salad can be stored in an airtight container in the fridge for a day, but expect the texture to change.

FAQs

Here are a couple of common questions I get about this salad:

Q: Can I make the watermelon salad ahead of time?
A: It’s really best assembled right before serving to keep the watermelon firm and the greens crisp. You can chop your ingredients ahead of time (store separately!), but wait to combine and add salt/pepper until you’re ready to eat.

Q: What kind of feta cheese is best?
A: I prefer using a block of feta packed in brine and crumbling it myself. It tends to be creamier and more flavorful than pre-crumbled feta.

Q: Is there a dressing for this salad?
A: This salad is delicious on its own with just salt and pepper! The watermelon’s juice acts as a natural dressing. However, a light drizzle of balsamic glaze, olive oil, or a simple lime vinaigrette can be added if you like.

Easy & Refreshing Summer Watermelon Feta Salad

This salad is incredibly refreshing, bursting with flavor, and so simple you can pull it together in minutes. Perfect for summer, picnics, and potlucks, it's a sweet and salty combination that's always a hit.

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Prep Time 10

Equipment

Large mixing bowl
Knife

Ingredients

Hauptzutaten

small seedless watermelon 1/2 (about 6 cups cubed)
4 ounces fresh arugula 4-5 ounces
0.5 cup thinly sliced red onion or pickled red onion
1 tablespoon fresh mint leaves chopped
200 g feta cheese crumbled (about 7 ounces)
Sea salt to taste
Freshly ground black pepper to taste

Instructions

Prep the Watermelon. Start by cutting your seedless watermelon into bite-sized cubes. Aim for pieces that are easy to get on a fork but big enough to hold their shape. A good 1-inch cube is usually perfect. Pop these lovely pink cubes into a large mixing bowl.
Combine the Greens and Onion. Add the fresh arugula and your thinly sliced red onion (or pickled onion!) right into the bowl with the watermelon.
Add the Mint. Sprinkle the chopped fresh mint leaves over everything. Give them a rough chop just before adding to release their lovely aroma.
Gentle Toss. Now, gently toss everything together. You want to distribute the ingredients without mushing the watermelon. Use large spoons or your clean hands for this step.
Crumble the Feta. Generously crumble the feta cheese over the top of the salad. Get that delicious salty cheese into every corner!
Season. Finish it off by seasoning generously with sea salt and freshly ground black pepper. Don't be shy with the salt; it's key to balancing the sweetness of the melon.
Serve Immediately. For the best texture and flavor, serve this salad right away while the watermelon is cold and the arugula is crisp. Dive in and enjoy that refreshing bite!

Notes

Tips for Success:
- Chill the watermelon before assembling for maximum refreshment.
- Slice raw red onion thinly. Soaking in ice water can reduce sharpness.
- Assemble just before serving to prevent the salad from becoming watery and the arugula from wilting.
- Seasoning with salt is key to balancing the sweetness of the melon.
Substitutions & Additions:
- Use baby spinach, mixed greens, or torn romaine instead of arugula.
- Crumbled goat cheese or grilled halloumi can substitute feta.
- Fresh basil is a great addition or substitute for mint.
- Add cucumber, avocado, toasted nuts (pecans, pistachios), or grilled corn.
- A drizzle of balsamic glaze or a light lime vinaigrette can be added.
Storage:
- Best enjoyed immediately.
- To prep ahead or store leftovers, keep watermelon, greens, onion, and mint separate from the feta.
- Combine and season just before serving.
- Fully assembled leftovers can be stored in the fridge for a day but texture will change.