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Watermelon Salad

Writer: Maddie Umali
Maddie Umali
Oct 2
2 min read

Juicy watermelon, peppery arugula, salty feta and fresh mint come together in this simple summer salad inspired by one of our favorites from Katie’s Pizza and Pasta. Instead of cubing the watermelon, we cut it into big slabs and pile everything on top, making this a definite knife-and-fork situation—in the best possible way.



Servings: 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


Ingredients

  • 1 small seedless watermelon

  • 5 ounces arugula

  • 6 ounces crumbled feta cheese

  • A few sprigs fresh mint, leaves picked

  • Extra-virgin olive oil, for dressing and finishing

  • Balsamic glaze, for drizzling

  • Flaky salt, to taste

  • Freshly ground black pepper, to taste


Instructions

  1. Prepare the watermelon. Slice off the top and bottom of the watermelon to create two flat surfaces. Stand the watermelon upright and, working from top to bottom, carefully slice away the rind, following the curve of the fruit. Trim away any remaining white rind.

  2. Lay the peeled watermelon on its side and cut it crosswise into 4 large slabs, about 1-inch thick. Place one watermelon slab on each plate. Cut any remaining watermelon into cubes and save for another use.

  3. Dress the arugula. Add the arugula to a bowl and drizzle lightly with olive oil. Season with flaky salt and black pepper and toss with your hands until evenly coated.

  4. Top each watermelon slab with a generous handful of dressed arugula, followed by crumbled feta and fresh mint leaves.

  5. Finish each salad with another drizzle of olive oil and balsamic glaze. Season with additional flaky salt and freshly ground black pepper and serve immediately.

Serving Suggestions

Serve With:

  • BBQ chicken

  • Grilled chicken or steak

  • Grilled fish

  • Burgers

  • Corn on the cob

Storage

This salad is best assembled just before serving. Store cut watermelon, arugula, feta and mint separately in airtight containers in the refrigerator. Cut watermelon will keep for about 3–4 days.

Maddie's Tip

The uglier the watermelon, the better. Look for one that feels heavy for its size and has a large, creamy yellow field spot. Give it a knock, too—you’re looking for a deep, hollow sound. Those are all good signs that you’ve found a ripe, juicy watermelon.



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