Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
Watermelon and Arugula Salad is a delicious blend of sweet watermelon, peppery arugula and creamy feta cheese. It’s drizzled with an addictive dressing of sweet balsamic reduction, and topped off with red onion slivers and tasty pine nuts – so good you’re going to want to eat it all summer long!!
This healthy arugula and watermelon salad recipe with feta and sweet balsamic reduction dressing is the perfect way to satisfy your sweet tooth in a healthy way this summer! It also makes a great appetizer or side dish recipe to take to outdoor get-togethers, BBQ’s, and summer festivities. Pair with your favorite protein like these Shrimp Skewers and your busy weeknights just got a little lighter!
Why you’ll love this summer salad recipe
Watermelon and Arugula Salad is a delicious blend of sweet watermelon, peppery arugula and creamy feta cheese. It’s drizzled with an addictive dressing of sweet balsamic reduction, and topped off with red onion slivers and tasty pine nuts – so good you’re going to want to eat it all summer long!!
This salad is hearty enough to be a meal on it’s own and a perfect pair to so many summer main dishes. Especially anything you are grilling like: Chili Lime Chicken Kabobs. I can’t think of a better accompaniment to grilled ANYTHING than this salad!
To make this delicious watermelon and feta summer salad you will need
For the Balsamic Reduction dressing
- ½ cup balsamic vinegar
- ½ tablespoon honey
Ingredients for the watermelon feta salad
- 4 cups Baby Arugula
- 3 cups Seedless watermelon, cubed
- ½ cup Pickled Red Onions
- ¼ cup Feta cheese, crumbled
- Pine nuts, to taste
- Extra virgin olive oil, to taste
- Kosher salt, to taste
How to make the Balsamic Reduction
- Combine balsamic vinegar and honey in a small saucepan over medium heat. Heat until just boiling.
- Reduce heat to low (a slow simmer), stir occasionally, and simmer until volume is reduced by at least half. The balsamic will continue to thicken as it cools. Once completely cool, store in the refrigerator. I like to keep mine in a mini mason jar.
How to assemble the salad
- Drizzle arugula with a little bit of olive oil and season with Kosher salt.
- Top with cubed watermelon, thin red onionslivers, feta cheese, and pine nuts.
- Drizzle generously with the balsamic reduction. Enjoy!!
Make this Summer Watermelon Feta and Arugula Salad then check out my Watermelon Salad with Cucumber Feta and Dill, Summer Berry Spinach Salad with Balsamic Vinaigrette Salad Dressing and more of my summer salads!
Recipe options
- Use goat cheese or shaved parmesan in place of the feta.
- Add several leaves of fresh mint along with the arugula to add flavor depth.
Other summer salad recipes to try
- Layered Cobb Trifle Salad – This twist on the classic cobb salad is EIGHT delicious layers of lettuce, topped with grilled chicken, tomatoes, boiled eggs, homemade dressing, crispy bacon, crumbled blue cheese and green onions.
- Peach Quinoa Salad – a delicious salad for any summer party, or a great potluck dish! Double the recipe, because it goes fast!
- Red White and Blue Fruit Salad – Featuring red, white and blue ingredients this fruit salad is the perfect way to add something healthy to your 4th of July or Memorial Day holiday table.
- Watermelon Feta and Dill Salad – Enjoyed by kids and adults alike with a few simple ingredients, this 10 minute salad is not to be missed!
Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts Recipe
Peppery arugula topped with sweet, icy cold watermelon, crunchy red onion slivers, briny crumbled feta, and balsamic vinegar that was so concentrated it tastes almost sweet. All things combine to form the perfect summer salad!
Ingredients
For the balsamic reduction
- ½ cup balsamic vinegar
- ½ tablespoon honey
For the Salad
- 4 cups Baby Arugula
- 3 cups Seedless watermelon, cubed
- ½ cup Pickled Red Onions
- ¼ cup Feta cheese, crumbled
- Pine nuts, to taste
- Extra virgin olive oil, to taste
- Kosher salt, to taste
Instructions
To make the balsamic reduction
- Combine balsamic vinegar and honey in a small saucepan over medium heat. Heat until just boiling.
- Reduce heat to low (a slow simmer), stir occasionally, and simmer until volume is reduced by at least half. The balsamic will continue to thicken as it cools. Once completely cool, store in the refrigerator. I like to keep mine in a mini mason jar.
To make the salad
- Drizzle arugula with a little bit of olive oil and season with Kosher salt.
- Top with cubed watermelon, red onions, feta cheese, and pine nuts.
- Drizzle generously with the balsamic reduction. Enjoy!!
Notes
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 179mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 4g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
