Dessert

Watermelon Arugula Salad with Feta & Pistachios Recipe

Bymia larkspur May 1, 2026May 1, 2026

Introduction

This Watermelon Arugula Salad with Feta & Pistachios is a refreshing and vibrant dish perfect for warm days. The sweet juiciness of watermelon pairs beautifully with peppery arugula, tangy feta, and crunchy pistachios, creating a delightful combination of flavors and textures.

A close-up top view of a vibrant watermelon salad served in a round white bowl, featuring three main visible layers: a bed of green leafy arugula at the bottom with fresh mint leaves scattered throughout, a middle layer of pink watermelon cubes mixed with thinly sliced radishes showing white and pink colors and green herbs, and a top layer with crumbled white feta cheese and chopped light and dark green pistachios sprinkled evenly, adding texture and color. The bowl sits on a white marbled surface with fresh green basil leaves and mint sprigs placed around for decoration. In the upper right corner, a white scalloped bowl with more watermelon salad is partially visible, and in the lower right, two small wooden bowls contain chopped pistachios and more salad ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs cubed watermelon (approximately ½” cubes)
2 scallions, thinly sliced
4 radishes, thinly shaved on a mandolin
¼ lb feta cheese, crumbled
10 basil leaves, roughly torn
6 mint leaves, roughly torn
¼ cup fresh lime juice
¼ cup + 2 tbsp olive oil, plus more as needed
1 tbsp honey
Kosher salt
Freshly cracked black pepper
4 cups arugula
½ cup chopped salted, roasted pistachios
2 tsp lime zest
½ tsp red pepper flakes

Instructions

Step 1: In a large mixing bowl, combine the cubed watermelon, sliced scallions, shaved radishes, crumbled feta, torn basil, torn mint, fresh lime juice, ¼ cup olive oil, and honey. Gently toss everything together to mix well. Season with kosher salt and freshly cracked black pepper to taste.
Step 2: Arrange the arugula in a salad bowl and lightly drizzle with olive oil. Pile the watermelon mixture evenly over the arugula.
Step 3: In a small bowl, stir together the chopped pistachios, lime zest, red pepper flakes, and the remaining 2 tablespoons of olive oil.
Step 4: Spoon the pistachio mixture over the salad. Garnish with additional herbs if desired and sprinkle with more freshly cracked black pepper before serving.

Tips & Variations

For extra crunch, lightly toast the pistachios before chopping.
Swap out arugula for baby spinach or mixed greens if preferred.
Add a handful of cherry tomatoes for added sweetness and color.
If you like a bit more heat, increase the red pepper flakes or add a dash of cayenne pepper.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Due to the watermelon’s high water content, the salad is best enjoyed fresh as it can become watery over time. If you need to prepare in advance, keep the watermelon mix and arugula separate and combine just before serving.

How to Serve

A metal bowl with a salad that has five main layers: thin round slices of pink radishes with red edges on the left, bright green chopped scallions next to the radishes, in the middle there are red cubes of watermelon, to the right bright green fresh basil leaves, and on the far right white crumbled cheese sprinkled with black pepper. A large metal spoon is placed inside the bowl on the left side. The image is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen watermelon for this salad?

Frozen watermelon is not recommended because it becomes mushy when thawed, altering the texture of the salad. Fresh watermelon cubes work best for a crisp, juicy bite.