Watermelon – Arugula Salad With Cucumber, Blueberry & Feta

4 Servings
30 min

Cool down and celebrate summer with this colorful, refreshing and healthy salad.

No need to measure ingredients in this salad, just mix according to your taste and preference. These flavorful ingredients are married with an easy-to-mix Honey-Lime Vinaigrette that’s tangy with a hint of sweetness.

The cool flavors and contrasting textures make it a satisfying summer salad:

  • Sweet Juicy Watermelon
  • Salty Feta Cheese, crumbled
  • Peppery Baby Arugula
  • Cool Fresh Mint, chopped
  • Crunchy Cucumber
  • Fresh Blueberries
  • Red Onion
  • Glazed Pecans for some sweet, crunchy texture

I used an English (or hothouse) cucumber which have thin skins and small seeds so they don’t require peeling or seeding. I gave the half moons of cucumber a crinkle cut with my wavy knife to make them fancy. ;)

To take the bite out of raw onion and mellow the flavor, soak your onion in ice water. Submerge your sliced or diced onion in ice water and let it soak for 10 – 15 minutes, before draining and adding them to your salad.

Creamy, salty feta cheese is the perfect partner to the sweet, juicy melon!

Customize this salad to your taste:

  • Substitute basil for mint for a savory addition.
  • Add the nuts of your choice; salted pistachios would be a great addition.
  • Substitute mixed baby greens or baby spinach for arugula.

If you’re looking for more watermelon recipes, you can find 10 sweet and savory watermelon recipes for summer, HERE.

Watermelon – Arugula Salad With Cucumber, Blueberry & Feta

Recipe details

  • 4  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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Ingredients

Salad Ingredients

  • Watermelon, seeded and cubed
  • Feta Cheese, crumbled
  • Baby Arugula
  • Fresh Mint, chopped, 1/4 cup
  • Cucumber
  • Fresh Blueberries
  • Red Onion, sliced or diced
  • Glazed Pecans, or nuts of choic

Honey-Lime Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Instructions


Assemble salad, adding quantities to your taste.
To make dressing: Add all ingredients to a mason jar. Shake vigorously until combined. Adjust seasoning to taste. Dress your salad right before serving.

Tips

  • You can prep your salad ingredients ahead but keep them separate and assemble right before serving as watermelon and cucumber release juices once cut.
  • To take the bite out of raw onion and mellow the flavor, soak your onion in ice water. Submerge your sliced or diced onion in ice water and let it soak for 10 – 15 minutes, before draining and adding them to your salad.
  • Olive oil becomes cloudy and solidifies when refrigerated. If making vinaigrette ahead, remove from fridge to warm up to restore consistency before using.

Mary @ Home is Where the Boat Is
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