Watermelon Arugula Salad with Feta & Pistachios Recipe
This vibrant Watermelon Arugula Salad with Feta & Pistachios is a refreshing, flavorful summer salad combining juicy watermelon cubes, peppery arugula, tangy feta cheese, and crunchy pistachios. Enhanced with fresh herbs, a zesty lime-honey dressing, and a gentle kick of red pepper flakes, it’s an easy, no-cook dish perfect as a light lunch or side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Base
- 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
- 4 cups arugula
Dressing
- ¼ cup fresh lime juice
- ¼ cup + 2 tbsp olive oil, divided
- 1 tbsp honey
- kosher salt, to taste
- freshly cracked black pepper, to taste
Topping
- ½ cup chopped salted, roasted pistachios
- 2 tsp lime zest
- ½ tsp red pepper flakes
Instructions
- Prepare the watermelon mixture: In a large mixing bowl, combine the cubed watermelon, thinly sliced scallions, shaved radishes, crumbled feta cheese, roughly torn basil and mint leaves, fresh lime juice, ¼ cup of olive oil, and honey. Gently toss all the ingredients together to evenly coat them in the dressing, being careful not to mush the watermelon. Season the mixture with kosher salt and freshly cracked black pepper to taste, then set aside.
- Arrange the arugula: Place the arugula evenly in a salad bowl. Lightly drizzle the arugula with a small amount of olive oil (use part of the remaining 2 tablespoons) and gently toss or spread to coat the leaves without wilting them.
- Assemble the salad: Heap the watermelon mixture atop the dressed arugula in the salad bowl, creating an appealing mound of vibrant colors and textures.
- Prepare the pistachio topping: In a small bowl, mix together the chopped salted, roasted pistachios, fresh lime zest, red pepper flakes, and the remaining olive oil. Stir well until the mixture is evenly combined.
- Finish and serve: Spoon the pistachio-lime mixture over the watermelon and arugula mound. Garnish with any remaining torn herbs if desired and add more freshly cracked black pepper to taste. Serve immediately to enjoy the fresh and crisp flavors.
Notes
- Use a sharp knife to cube watermelon to prevent crushing the flesh.
- Adjust red pepper flakes for desired heat level or omit for a milder salad.
- To make it vegetarian, ensure the feta cheese is made with vegetarian rennet.
- This salad is best served fresh; the watermelon can release excess juice if stored too long.
- Optional: Add a sprinkle of toasted seeds or additional fresh herbs for extra texture and aroma.
Keywords: Watermelon salad, arugula salad, summer salad, feta cheese salad, pistachio salad, healthy salad, no-cook recipe, refreshing salad
