You understand when you’re purchasing at a dining establishment, and you’re just type of starving so you choose a salad, just to end up being ravenous as plates begin arriving at other tables? At which point you begin hoping and hoping that your salad will not be among those artfully organized, weak salads, however rather a plate overruning with hearty components?

watermelon salad ingredients

That’s how I fulfilled this salad. I’m constantly drawn to the more uncommon choices on the menu, so I could not withstand the watermelon and arugula salad at Blvd Pub here in Kansas City. Their variation likewise consists of pickled watermelon skin, which was remarkable however would have doubled the prep time, so I went without here.

I was eased when my salad showed up on a small-ish plate, however with an excellent quantity of food overdid top. It ends up that ripe watermelon tossed with bitter arugula, stabilized by velvety feta and Kalamata olives, is a genuine reward. Believe me. I believe that this salad would be great with huge pieces of treasure tomato in lieu of the watermelon, too.

how to make watermelon salad

This surprising watermelon salad with greens is a perfect late summer salad!

An amazing sweet and savory watermelon salad. Make it before summer ends!

Sweet and savory arugula watermelon salad recipe with tangy feta -

Arugula & Watermelon Salad

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Overall Time: 15 minutes
  • Yield: 4 side salads 1 x
  • Classification: Salad

4.8 from 11 evaluations

Delicious watermelon salad dish with fresh arugula, feta, olives and sherry vinaigrette. This unexpected, sweet and tasty salad is best for summer season! Dish yields 2 big salads (as revealed) or 4 side salads.



  • 5 ounces arugula (about 5 cups, jam-packed)
  • 2 cups cubed (about 1 ″) pieces of seedless watermelon (from 1/2 of a tiny watermelon, or about 1/4 of a medium watermelon)
  • 1/3 cup fell apart feta cheese
  • 1/3 cup cut in half and pitted Kalamata olives


  • 1/4 cup extra-virgin olive oil
  • 1 little shallot, sliced (about 2 tablespoons)
  • 2 tablespoons sherry vinegar or red white wine vinegar
  • Substantial pinch of salt
  • Newly ground black pepper, to taste


  1. To put together the salad: In a medium serving bowl, integrate the arugula, cubed watermelon, feta and olives.
  2. To prepare the vinaigrette: In a little liquid measuring cup or bowl, integrate all of the vinaigrette components and blend till combined. Taste, and include more salt and pepper if required, bearing in mind that the salad consists of some salted components.
  3. Wait till you’re prepared to serve to dress the salad, because the arugula will begin wilting once it enters contact with the vinaigrette. Blend the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Carefully toss to integrate. Include more vinaigrette if required to gently coat the arugula (I just required about half of mine and conserved the rest for a future salad). Serve instantly.


Dish motivated by Blvd Pub in Kansas City.
Make it dairy free/vegan: You might most likely change the feta with extra olives.

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

Check Out Complete Short Article .