Make this arugula watermelon salad to cool you down on a hot summer day. Peppery arugula is topped with fresh watermelon, feta cheese, and sunflower seeds, then tossed in a homemade orange vinaigrette.
Recipe summary
Flavor: Fresh, sweet, peppery.
Made with fresh ingredients: Cubed watermelon and arugula are tossed with feta cheese and sunflower seeds in a simple and bright orange vinaigrette.
Serves: 4 side salads or 2 large lunch salads
Similar to: Cucumber Blueberry Salad and Strawberry Walnut Salad
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Ingredients and substitutions
- Arugula - Can be substituted with your favorite greens. Romaine or spinach are great choices.
- Watermelon - Look for seedless watermelon - sometimes you can find it already cubed at the store. Sliced strawberries would make a good substitute.
- Feta cheese - Can be substituted with goat cheese. Or, use mozzarella pearls for a milder flavor.
- Olive oil - Necessary to make the dressing.
- Salt - Enhances the flavor of the dressing.
- Honey - Can be substituted with maple syrup.
- Sunflower seeds - Salted or unsalted roasted sunflower kernels (seeds without the shell) can be used. I made my salad with Planters Dry Roasted Sunflower Kernels (Amazon)
How to make arugula watermelon salad
- Zest an orange into a bowl.
- Slice in half and juice an orange, adding juice to the zest.
- Add remaining dressing ingredients and whisk to combine.
- Pour over salad ingredients and toss to coat, serving immediately.
Tips and tricks
Want to substitute with your favorite bottled dressing? The listed ingredients equal about ½ cup of salad dressing, feel free to use your favorite store bought flavor.
Cubing watermelon - Think about creating small, bite size pieces (1 inch or smaller) of watermelon while you're slicing it. This makes your salad easier to eat and enjoy.
Frequently asked questions
Your salad components can be prepared a day ahead of time when stored separately. Store salad ingredients in three separate containers: cubed watermelon (container 1), arugula, feta, and sunflower seeds (container 2), and orange vinaigrette (container 3). Combine your salad ingredients just before serving.
Undressed salad will keep for 2-3 days, while dressed salad will begin to wilt within a few hours. If you plan to have leftovers, serve dressing to the side.
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📖 Recipe
Arugula Watermelon Salad
Ingredients
- 5 ounces (142 g) arugula
- 2 cups (300 g) cubed seedless watermelon
- 4 ounces (114 g) crumbled feta cheese
- ¼ cup (35 g) roasted sunflower seed kernels
- 1 orange
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
- In a large bowl, add arugula. Top with cubed watermelon, feta cheese, and sunflower seeds. Set aside.
- In a bowl (or mason jar), zest orange, then slice in half and juice orange into the bowl. Add olive oil, honey, and salt. Whisk (or cover with lid and shake) to combine.
- Just before serving, toss salad in dressing until evenly coated. Serve immediately. Or, toss salad ingredients and serve dressing on the side.
Equipment Recommendations
Notes
- Serves: This recipe makes about four side salads or two large lunch sized salads.
- Make ahead: If preparing ahead of an event, store watermelon in a separate container until ready to toss and serve.
- Leftovers: Dressed salad does not keep well - if you plan to have leftovers, serve dressing to the side. Prepared salad ingredients will keep for 2-3 days. Vinaigrette dressing will keep for up to 1 week in the refrigerator.
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