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Summer Watermelon, Arugula and Feta Salad Recipe with Mint

Watermelon Arugula Salad with Feta is a bright, refreshing summer salad that comes together quickly. This easy recipe balances sweet watermelon, peppery arugula, salty feta and fresh mint, finished with tangy pickled red onions and a simple white balsamic poppyseed dressing. It’s an ideal side for warm-weather meals and works well for picnics, barbecues and light dinners.

A white serving bowl with watermelon arugula salad. Feta cheese and pickled onion are in the salad as well. It's drizzled with poppyseed dressing. Mint, a bottle of dressing and pickled onions sit next to the bowl.

Summer farmer’s markets inspire this salad: piles of ripe fruit, local greens and the little discoveries that make seasonal cooking fun. A perfectly ripe watermelon, a handful of fresh mint and crisp arugula create the base; salty feta and quick pickled red onions add contrast. The result is a salad that feels light yet satisfying.

I often bring home a big, ripe watermelon after market mornings, and this Watermelon Arugula Salad with Feta and Mint has quickly become a favorite. It’s colorful, healthy and simple to prepare.

How to make this Salad

Three secrets to choosing a ripe watermelon

  • Look for a yellow field spot. A creamy yellow patch where the melon sat on the ground indicates maturity; a white spot usually means it needs more time to ripen.
  • It should feel heavy for its size. A heavier watermelon typically contains more juice and will be sweeter and more satisfying.
  • Give it a thump. A ripe watermelon produces a deep, hollow sound when tapped; a dull tone can mean under- or over-ripeness.

Ingredients for Watermelon Arugula Salad with Feta

Arugula provides a peppery green that pairs beautifully with the sweet fruit and salty cheese. Cubed seedless watermelon keeps the salad easy to eat. Feta brings a salty, creamy contrast and looks beautiful against the red melon. Quick pickled red onions add sweet-tangy crunch, while fresh mint lifts the whole dish with a cool herbal note.

A white bowl of cubed watermelon, 3 sliced watermelon pieces, fresh mint and a jar of pickled onions. Cubed feta cheese is on a small white platter.

The dressing

Poppyseed and white balsamic dressing brightens the salad with a mild sweetness and a touch of acidity. A simple ratio—two parts poppyseed dressing to one part white balsamic vinegar—creates a balanced, easy-to-mix dressing that complements the watermelon and feta.

What variations work with this salad?

Greens: Substitute baby spinach or mixed greens if you prefer a milder base.

Cheeses: Feta is classic, but goat cheese, fresh mozzarella or a crumbly blue can work well.

Fruit: Add blueberries, cantaloupe or grapes for more variety.

Nuts: Glazed pecans or toasted walnuts add crunch and depth.

Protein: Shredded chicken or grilled shrimp make this a complete meal.

Onions: If you don’t like pickled red onions, thinly sliced raw red onion is an easy substitute.

A bottle of poppyseed dressing with fresh mint, pickled onions and a watermelon salad blurred in the background.

Can this salad be made ahead?

You can prepare components a day ahead: cut the watermelon and cube the feta, and keep the pickled onions and mint refrigerated. Hold off on tossing the arugula with the dressing until just before serving so the greens remain crisp.

Watermelon salad with pickled onions, feta cheese and arugula.

Ingredients

  • 6 cups packed arugula, washed and spun dry
  • 4 tablespoons poppy seed salad dressing (store-bought or homemade)
  • 2 tablespoons white balsamic vinegar
  • 3 cups seedless watermelon, cut into 1-inch cubes
  • 6 oz feta cheese, cut into 1-inch cubes
  • ¼ cup pickled red onions
  • 1 oz mint leaves (about 1 cup), julienned

Instructions

  1. Wash and spin dry the arugula.
  2. Whisk together 4 tablespoons poppyseed dressing and 2 tablespoons white balsamic vinegar in a small bowl.
  3. In a large bowl, lightly toss the arugula with half of the dressing.
  4. Top the dressed arugula with the cubed watermelon, feta, pickled red onions and julienned mint.
  5. Gently toss to combine and drizzle the remaining dressing over the top.
  6. Serve immediately to keep the arugula crisp.

A white plate with watermelon arugula salad. Feta cheese and pickled onion are in the salad as well. It's drizzled with poppyseed dressing. Mint, a bottle of dressing and pickled onions sit next to the bowl.

Notes

If you prepare this salad for a group, consider serving the dressing on the side so guests can add the amount they prefer. For a heartier main-course version, top with grilled chicken or shrimp.

Nutrition (approximate per serving)

  • Serving size: 1/6 of salad
  • Calories: 203
  • Sugar: 8 g
  • Sodium: 469 mg
  • Fat: 12 g
  • Carbohydrates: 18 g
  • Protein: 7 g

This salad is a summer favorite for good reason: it’s bright, easy to make and full of contrasting textures and flavors. Enjoy it as a refreshing side or add protein for a satisfying main dish.